Vegetable Pancakes Recipe- Rich in Protein

Vegetable Pancakes

Vegetable Pancakes are a great savory and tasty pancakes, made with gram flour, herbs, and spices. Grated vegetables can be added to make the pancakes more healthy and nutritious.

These vegetable pancakes are a delicious and healthy recipe for breakfast or dinner.
These healthy and super delicious pancakes are the impeccable way to break the dullness of regular toast and parantha breakfast. Pack these heavenly pancakes in lunch for kids, they will like it without a doubt!

Vegetable Pancakes

Serves:4
Fermentation Time:6-8 hrs
Preparation Time:10 Mins
Cooking Time after fermentation of batter: 30 Mins

INGREDIENTS:

• 1 Medium cup Rice
• 1 Medium cup Split Pigeon Peas
• 1 Medium cup Chickpeas
• 1 Medium Onion(grated/finely chopped)
• 1 Medium Carrot(grated)
• 1 Bottle gourd(grated)/zuchini/cucumber
• 1 tbsp Ginger-Chilly paste
• Salt
• 2 tsp Baking Soda

Ginger chilly paste recipe: 1 full ginger, Few Green Chillis(depend on how spicy you can eat), Grind this in a mixture, and refrigerate for your future use in other recipes 

For Tempering

• 2-3 Tbsp Mustard Seeds
• 2-3 Tbsp White Sesame Seeds
• Few Curry Leaves

For Vegan Only

Do not follow the tempering steps just spread the batter on a good non-stick pan and skip (step 10) to make pancakes.

NOTE: You can add any vegetables you like

METHOD

1. Wash Rice, Split pigeon peas and Chickpeas properly with water.
2. Mix above 3 grains and grind in a mixture properly.
3. Add almost 2-3 cups of water, mix it well till it turns into a proper batter.
4. Add Salt as per the taste into the batter.
5. Allow this batter to ferment for 6-8 hours minimum. Then only your Pancakes will become fluffy.
6. After 6-8 hrs whenever you want to make the pancakes, add all chopped/grated vegetables into it.
7. Add Ginger-chilly paste to it and mix it thoroughly.
8. If you don't want to use the whole batter to make a pancake and want to make just 2-3 pancakes, then take a small vessel transfer some of the batter into that vessel and add baking soda to it.
9. Add baking soda to only that much batter, which you are making instantly.
10. Take a Non-stick pan, heat the pan, add little olive oil, add  1 Tsp mustard seed, few curry leaves, 1 Tsp white sesame seeds. Spread the batter properly on the given Tempering.
11. Cover the Pan with a lid, allow it to bake for 5-10 mins, till it turns brown. then turn the cake on another side.
12. Again cover it with Lid and allow it to bake for 5-10 mins.
13. Remove the Lid, and cut the pancakes into the pieces as shown in the image.
14.  Repeat the same process i.e from Step 10-Step 13 to make more pancakes.

Serve HOT!!

Can be Served with: to make these pancakes more tasty serve them with Indian chutney like green coriander chutney/tomato ketchup or pickle, can also be served with dips.