Veggie Pancake Recipe – Packed With Nutrition and Overloaded With Taste

Let’s keep it simple this time. No lengthy paragraphs describing the nutritive content and no analysing which ingredient gives you iron and which one is for calcium. This time its simply the lovely taste and enticing aroma of so many vegetables spread together with some spices over a pancake.

For those who are tired of the fussy eating habits of their kids or who’s elderly parents are poor eaters, this amazing dish is going to be the one stop solution.
While pancakes have certainly been a common dish all through India, little did we know it is that easy to modify and tweak this recipe as per the availability of vegetables. All you need is water, curd, sooji (Semolina), besan, and lots and lots of vegetables – There you go!

INGREDIENTS

Sooji- 1 cup
Besan- 1 tablespoon
Rice floor- 1 tablespoon (In case unavailable, go for washed poha or bread slices broken into very small bits- Told ya! It’s flexible!!!)
Onions (Finely chopped)- 1/2 cup
Tomato (Finely chopped)- 2 tablespoon
Spinach (Palak- Finely chopped)- 1/2 cup
Carrots (Grated)- 2 tablespoon
Capsicum (Finely diced)- 1 tablespoon
Green chilly (Finely chopped)- 2
Green coriander (Finely chopped)- 1/2 cup
And some more flexibility here because all these vegetables can be substituted with whatever you have (Caution: Do not use peas and beans)
Curd (Lightly beaten)- 1/2 cup
Black pepper powder- 1/4 teaspoon
Chaat Masala- 1/2 teaspoon
Hing- a pinch
Jeera powder- 1/4 teaspoon
Baking Soda- 1/4 teaspoon (Or Eno- 1/2 sachet)
Oil- 1 teaspoon

METHOD

1. Mix sooji, besan, and rice flour in a large bowl.
2. Add curd and about 1/4 cup water
3. Mix well and keep aside for ten minutes for sooji to swell up.
4. Add vegetables and all spices except baking soda. Mix well.
5. If the mixture is too thick, adjust the consistency of the mixture by adding the required quantity of water so that it spreads well.
6. Heat a non stick pan. (Apply oil if is not non stick.
7. Add baking soda to the mixture.
8. Mix well and spread a thick cheela in the pan. Keep the thickness to around 1/2 cm.
9. Cook covered on low heat for 2-3 minutes till the vegetables become slightly tender.
10. Open the lid and cook further on medium heat till the lower side becomes crisp.
11. Turn it over and cook the other side.
12. Serve hot with coconut chutney, green chutney or tomato sauce.