Vegetable Pancake
Recipe Summary
- A quick and healthy savory pancake made with a variety of fresh vegetables, rice flour, and whole wheat flour. This easy-to-make dish is perfect for a nutritious breakfast or a light snack, pan-fried to a golden-brown perfection.
All Ingredients - For the Pancake Batter
- Big Size Onion (Pyaz), sliced 1
- Big Size Carrot (Gajar), grated 1
- Green Peas (Matar) 2 Tbsp
- Green Chili (Hari Mirch), chopped 2
- Grated Cabbage (Band Gobi) 1 Cup
- Fresh Coriander Leaves (Hara Dhanya), chopped 2 Tbsp
- Salt (Namak) To Taste
- Coriander Powder (Dhanya Powder) 1 Tbsp
- Cumin Powder (Zeera Powder) 1/2 Tsp
- Red Chili Flakes (Kutti Laal Mirch) 1 Tbsp
- Cinnamon Powder (Darchini) 1/4 Tsp
- Rice Flour 5 Tbsp
- Oil 1 Tbsp
- Whole Wheat Flour (Atta) 1/2 Cup
- Water As Required
- Red Chili Powder (Laal Mirch) To Taste
- Oil for frying 2 Tbsp
Tools You'll Need
- Pan
- Frying pan
- Mixing bowl
- Bowl
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Vegetable Mix
In a large bowl, combine the sliced onion, grated carrot, green peas, chopped green chilies, grated cabbage, and chopped fresh coriander leaves.
Step 2: Add Spices and Flours
To the vegetable mix, add salt to taste, coriander powder, cumin powder, red chili flakes, and a sprinkle of cinnamon powder. Mix well. Then, add the rice flour and 1 Tbsp of oil, and mix again.
Step 3: Make the Batter
Add the whole wheat flour to the bowl and mix. Gradually add water while mixing to form a thick batter with a flowing consistency. Ensure there are no lumps.
Step 4: Final Seasoning
Add red chili powder according to your taste preference and mix it thoroughly into the batter.
Step 5: Pan-Fry the Pancake
Heat 2 Tbsp of oil in a non-stick pan over medium flame. Pour a ladleful of the batter onto the pan and spread it evenly to form a round pancake.
Step 6: Cook the First Side
Cover the pan with a lid and cook on a low flame for , or until the bottom side turns light brown and crispy.
Step 7: Flip and Cook the Other Side
Flip the pancake carefully. Cook the other side for another few minutes without the lid until it is golden brown and cooked through.
Step 8: Serve
Once both sides are cooked, remove the pancake from the pan. Repeat the process to make more pancakes with the remaining batter. Serve hot, optionally with yogurt.
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