Best at breakfast or tea time, these pancakes gives you energy without making your stomach heavy. The complex carbs doesn’t let the sugar level spike up and down, guarding from diabetes and thus heart problems, veggies adds not just colour or texture but the all mighty vitamins and makes it ideal meal to have. Great for lunch boxes too, apart from great choice to be light dinner or holiday ‘Brunch’. Let’s see how to make it.
Cooking time: 10 mins
Serves: makes 4 pancakes
Readymade Idli/dosa batter: 2 cups
Gram flour: 2 tbsp
Split gram dal: 1 tbsp
Carrots: ½ cup (finely chopped /shredded)
Peas: ½ cup
French beans: ½ cup finely chopped (optional)
Oil: 1 tbsp
Sesame seeds: 2 tbsp
Mustard seeds: 2 tsp
Cumin seeds: 2 tsp
Salt: as per taste
Turmeric powder: 1 tsp
Ginger chilly garlic paste: 1 tbsp
- Take the batter in a big bowl and add gram flour to it, add carrots, peas, beans, salt, turmeric powder, and ginger chilly garlic paste.
- Soak split gram dal for 10 mins in warm water and once soaked add it to batter.
- Add some water slowly , stirring continuously, to avoid the lumps and to adjust batter consistency.
- Now heat the broad shallow pan and pour a tsp of oil. Add a tsp of mustard seeds and sesame seeds once seeds starts to crackle, pour 2 laden full batter in a pan and spread it gently.
- Now cover the pancake and let it cook for a minute or two, then turn it and cook on the other side till crispy.
- Repeat for 3 more pancakes.
- Serve hot with tomato ketchup, mint coriander chutney or tamarind chutney.
Eat healthy !! stay healthy!!
Nutritional value: (per pancake)
Energy: 158.34 cal
Carbs: 25 g
Protein: 5.4 g
Fat: 4.26 g