VEGGIE PANCAKE /SAVOURY PANCAKES WITH MIX VEGETABLES
These yummy pancakes are a complete meal in itself. Chickpea flour batter is fully loaded with seasonal and fresh vegetables. These savoury pancakes are ideal to enjoy at any course. Generally, I make them in breakfast as these are so filling. Chickpea (besan) is a nutritious and gluten-free flour and with the combination of a few vegetables, this is a perfect breakfast especially for the diabetic patients. Not only this, an ideal lunch box idea for kids as they consume vegetables which are added to the batter
INGREDIENTS REQUIRED
• Besan /Chickpea flour – 2 cups
• Finely chopped broccoli – 1/4 cup
• Finely chopped spring onions – 1/4 cup
• Finely chopped tomatoes – 1/4 cup
• Finely chopped beans – 2 tbsp
• Finely chopped capsicum – 2 tbsp
• Finely chopped green chillies – 1 tsp
• Finely chopped ginger – 1 tsp
• Salt – 2 tsp or to taste
• Red chilly powder – 1-2 tsp
• Jeera/Cumin – 1 tsp
• Water for batter – Sufficient enough to make a medium thick batter
• Cooking oil – 6-8 tsp
DIRECTIONS
1- Take a mixing bowl and add besan, salt, red chilly powder and water. Mix well to make a lump-free batter
2- Add all the chopped veggies and mix well
3- Grease the frypan with 1 tsp oil. Now spread 1 big spoon of batter. Keep the flame at medium. Let it cook until golden colour
4- Flip the pancake to cook the other side until it gets golden colour. A teaspoon full of oil will help it to cook to perfection
5- Make all the pancakes like this with the help of oil. Serve hot with Chutneys
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