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 Vegetable Pancake

Vegetable Pancake

An easy and simple savoury pancake recipe made with semolina batter with your choice of vegetables and seasoning. It is perhaps one of the simple and instant pancake recipes which is not only served for breakfast but can also be served as a simple snack.


This Indian pancake is loaded with all the required spices and vegetables, thus making an ideal self-serving meal, but can also be served with a spicy chutney or a simple tomato sauce. You can make it in pancake sizes or even bite size rounds for kids.

Vegetable Pancake
Vegetable Pancake

This is a healthy breakfast alternatives and the flavours and ingredients can be customized as per availability and choice. I love sending this in my kids’ lunch box too and I know they are eating something healthy and getting the needed nutrients too!

Vegetable Pancake

Course: BreakfastCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

An easy and simple savoury pancake recipe made with semolina batter with your choice of vegetables and seasoning

Ingredients

  • Rawa/Semolina – ½ cup

  • Curd – ¼ cup

  • Water – ¼-½ cup, to make a thick batter

  • Green Chilli – 1, finely chopped

  • Ginger – ¼-inch piece, finely chopped

  • Carrot – 1 small size, grated

  • Beans – 3-4, thinly sliced

  • Spring Onion Greens – 2-3 stalks, thinly sliced

  • Onion – 1 small size, chopped

  • Mushroom – 3-4, sliced

  • Salt – ½ tsp (adjust as per taste)

  • Pepper Powder – ¼ tsp

  • Chili Flakes – ¼ tsp

  • Baking Soda – 1/8 tsp

  • Oil – to cook the pancakes

Directions

  • Mix together the rawa, curd and water and keep it aside for 8-10 min while you prepare the vegetables. Add the green chili, ginger, carrot, beans, spring onion greens, onion, mushroom and salt to the rawa batter and mix well. Finally, add the pepper powder, chili flakes and baking soda and give it a quick mix. Heat a small pan and add some oil to it. Add some batter to the pan and spread it around to the thickness you need. Cover and cook till the bottom is a golden-brown color. Add more oil if needed. Flip and cook the other side also to a golden-brown color. Serve hot with a chutney of your choice.

Recipe Video

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