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.
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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