Instant Dinner – Masala Pancake
Recipe Summary
- This recipe demonstrates how to prepare a quick and delicious Masala Pancake, perfect for an instant dinner. Made with gram flour and a variety of fresh vegetables, it's a savory and healthy option that comes together easily with common pantry ingredients.
All Ingredients - Main Ingredients
- Besan (Gram Flour) 1 cup
- Water 1/2 cup (add gradually)
- Onion (chopped) 2 tbsp
- Tomato (chopped) 2 tbsp
- Mixed Vegetables (peas, carrots, green beans) 1/4 cup
- Coriander (chopped) 2 tbsp
- Salt 1 tsp (to taste)
- Pepper Powder 1/4 tsp
- Cumin Powder 1/2 tsp
- Brown Sugar 1 1/2 tbsp
- Ginger (grated) 1/2 tsp
- Amchur (Dry Mango Powder) 1/2 tsp
- Green Chilli (chopped) 1
- Oil/Butter as needed for cooking
Tools You'll Need
- Frying pan
- Pan
- Mixing bowl
- Whisk
- Ladle
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Batter Base
In a large bowl, add 1 cup of besan (gram flour). Gradually add 1/2 cup of water and whisk thoroughly to create a lump-free, thick batter. Continue adding water as needed until a smooth, pouring consistency is achieved.
Step 2: Add Vegetables and Spices
To the batter, add 2 tablespoons of chopped onion, 2 tablespoons of chopped tomato, 1/4 cup of mixed vegetables (peas, carrots, green beans), and 2 tablespoons of chopped coriander. Season with 1 teaspoon of salt, 1/4 teaspoon of pepper powder, 1/2 teaspoon of cumin powder, 1 1/2 tablespoons of brown sugar, 1/2 teaspoon of grated ginger, 1/2 teaspoon of amchur, and 1 chopped green chilli.
Step 3: Mix the Batter
Mix all the ingredients well with a whisk until everything is thoroughly combined and the batter has a uniform consistency.
Step 4: Cook Mini Pancakes
Heat a non-stick pan on a low flame. Lightly brush the pan with oil or butter (approximately 1/4 teaspoon per pancake). Pour small portions of the batter onto the pan to form mini pancakes. Cook for until the edges look set and golden. Flip the pancakes and cook for another until golden brown on both sides. Remove from the pan.
Step 5: Cook Large Pancake
Add another 1/4 teaspoon of oil to the pan. Pour a larger ladle of batter onto the pan and gently spread it with the back of the ladle to form a larger pancake. Cook for until the edges are cooked and the surface appears set. Flip the pancake and cook for another until it is golden brown on both sides. Remove from the pan.
Step 6: Serve
Serve the delicious Masala Pancakes hot with your choice of sauces, such as ketchup or a yogurt dip, and fresh vegetable sticks like cucumber and carrots for a complete and satisfying meal.
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