This recipe demonstrates how to make quick and healthy vegetable pancakes using wheat flour. It involves a flavorful tempering of spices and vegetables, which is then mixed into a simple wheat and rice flour batter. These savory pancakes are cooked until golden brown and can be enjoyed as a nutritious breakfast or snack.
Adjust servings
Tap an ingredient to mark it ready0 of 15 ready
All Ingredients - For Tempering & Vegetables
Oil1 tsp
Cumin Seeds1 tsp
Mustard Seeds1 tsp
Chana Dal1 tsp
Curry Leavesa few
Onion chopped1/4 cup
Green Chillies chopped2
Turmeric Powder1/8 tsp
Ginger Paste1/4 tsp
Tomato chopped1/4 cup
All Ingredients - For Batter
Wheat Flour1/2 cup (100g)
Saltas per taste
Rice Flour1 tbsp
Wateras required
Coriander Leaveschopped
🍳Tools You'll Need
Pan
Tawa
Frying pan
Mixing bowl
🔄Don't have an ingredient? Try these swaps3 tips
No Curry leaves?
1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
1 tbsp onion powder (per medium onion)
3 tbsp dried minced onion
Shallots or leeks (1:1)
No Cilantro?
Flat-leaf parsley (1:1, milder)
Fresh mint (in chutneys, salads)
⚠ Contains Allergens
gluten
Step-by-Step Instructions
Step 1: Prepare the Tempering
Heat 1 tsp of oil in a small pan. Add 1 tsp cumin seeds, 1 tsp mustard seeds, and 1 tsp chana dal. Sauté until the seeds splutter and the chana dal turns light golden brown.
Step 2: Sauté Vegetables and Spices
Add curry leaves, 1/4 cup chopped onion, 2 chopped green chillies, and 1/8 tsp turmeric powder to the pan. Sauté until the onions turn translucent, about .
Step 3: Add Ginger and Tomato
Stir in 1/4 tsp ginger paste and 1/4 cup chopped tomato. Mix well and cook for another until the tomatoes soften slightly.
Step 4: Prepare the Batter
In a mixing bowl, combine 1/2 cup (100g) wheat flour, salt as per taste, and 1 tbsp rice flour. Gradually add water as required, mixing continuously with a spoon, until you achieve a smooth, lump-free batter of pouring consistency.
Step 5: Combine Vegetables and Batter
Pour the prepared sautéed vegetable mixture into the wheat flour batter. Add chopped coriander leaves and mix everything thoroughly until well combined.
Step 6: Cook the Pancakes
Heat a tawa or non-stick pan and grease it lightly with oil. Keep the heat on medium. Pour a ladleful of the batter onto the pan and gently spread it into a small, round pancake. Drizzle about 1/4 tsp of oil around the edges of the pancake.
Step 7: Flip and Serve
Cook the pancake on one side for until golden brown and the edges start to crisp. Flip it over and cook on the other side for another until it's cooked through and golden. Repeat with the remaining batter. Serve the hot pancakes as is or with your favorite chutney or sauce.
Pro Tips
• Ensure the batter is lump-free for a smooth consistency.
• Adjust the amount of green chilies to your spice preference.
• Cook on medium heat to ensure even cooking and a golden-brown finish.
Recipe Variations
• Add grated carrots, bell peppers, or finely chopped spinach to the vegetable mixture.
• Replace some of the water with buttermilk for a slightly tangy flavor.
• Serve with coconut chutney or tomato ketchup.
Was this recipe helpful?
Comments
Sign in to leave a comment on this recipe.
Loading comments...
Favorite Recipes
Recently Generated Recipes
Discover recipes already generated from creators and ready to cook without testing your cred.
Favorite Recipes
Comments
Sign in to leave a comment on this recipe.
Loading comments...