Lauki ke Pancakes - Healthy Breakfast

Step 1: Prepare the Vegetable Base

In a mixing bowl, add 1 cup of finely grated gourd (lauki) and 1/4 cup of finely grated carrots. Ensure the vegetables are not too thick for optimal texture.

Step 2: Add Spices and Herbs

To the grated vegetables, add 1/2 teaspoon of grated ginger, 1/2 finely chopped green chili, and a small amount of finely chopped dry red chili. If dry red chili is unavailable, chili flakes can be used as a substitute.

Step 3: Incorporate Flours and Seasonings

Add 1/2 cup of gram flour (besan) and 1/4 cup of rice flour to the mixture. If rice flour is not available, semolina (suji) can be used. Then, add 1/8 teaspoon of garam masala, 1/2 teaspoon of salt (or to taste), fresh coriander, 1/8 teaspoon of turmeric powder for color, and 1/4 teaspoon of cumin seeds.

Step 4: Prepare the Batter

Mix all the ingredients thoroughly. Gradually add water, little by little, until a slightly thick batter is formed. Be mindful as lauki releases water. The video shows less than 1/2 cup of water was used. Let the batter rest for 5 minutes.

Step 5: Heat and Grease the Pan

While the batter rests, heat a tawa (griddle) on a gas stove. Once hot, add a small amount of oil and spread it evenly across the pan using a brush.

Step 6: Cook the Pancakes

Place portions of the batter onto the hot tawa. Wet your hands slightly and gently spread each portion to form small, round pancakes. Keep them a little thick. Use a ladle or spatula to refine their shape. Cook on medium flame.

Step 7: Flip and Brown

Once the pancakes are cooked from the bottom and show a good color, apply a drop of oil on top of each. Then, carefully flip them over. Continue cooking, pressing gently with a spatula, until both sides are golden brown and well-cooked. Use the oil from the sides of the pan if needed, avoiding adding more oil.

Step 8: Serve

Once cooked to a golden brown on both sides, turn off the flame. The low-oil lauki pancakes are ready to be served. They are soft and delicious. Serve them with pickle (achar), curd, or ketchup.

• Do not grate the lauki and carrots too thickly; use a fine grater.

• Add water gradually to the batter, as lauki releases its own moisture.

• Keep the pancakes slightly thick for a better texture.

• Cook the pancakes on medium flame initially, then reduce to low for even cooking.

• Use the oil spread on the pan to press and cook the pancakes, avoiding excess oil.

• You can add other vegetables like capsicum, onion, or cabbage to the batter.

• If dry red chili is not available, use chili flakes for a similar spicy kick.

• Semolina (suji) can be used as a substitute for rice flour to add crispiness.