Spinach Mushroom Pancake

About Spinach Mushroom Pancake

Ingredients

• Pancake
• Refined flour 1 cup
• Salt to taste
• Egg 1
• Milk 1 cup
• Oil 1 tbsp + to cook
• Filling
• Blanched and chopped spinach ½ cup
• Button mushrooms 3 to 4
• Medium onions 2
• Garlic, finely chopped 2 to 3 cloves
• Salt to taste
• Butter 1 tbsp
• Oil to cook + to deep-fry
• Nutmeg powder 2 pinches
• White pepper powder ¼ tsp
• Fresh cream 2 to 3 tbsps
• Panko breadcrumbs 300 gms
• Tomato sauce to serve

How to Make Spinach Mushroom Pancake (Stepwise Photos)

Method

1. To make filling, chop onions and put into a bowl. Add garlic and a little salt and mix well. Chop mushrooms.
2. Heat butter and oil in a non-stick pan, add onion and garlic and saute till golden brown.
3. Add spinach and mushroom and cook till mushroom leaves water. Add salt, nutmeg powder, white pepper powder and toss well. Add cream and mix well. Take the pan off the heat and set aside to cool.
4. To make pancake batter, take refined flour in a bowl, add salt, egg, milk and refined oil and beat well with an electric beater till you get a smooth batter.
5. To make each pancake, heat 1 tsp oil in another non-stick pan, pour a ladle of the batter, spread it into a thin roundel and cook. When the underside is done, flip and cook the other side similarly.
6. Place a little filling in the centre of each pancake and fold it.
7. Spread the panko breadcrumbs on a plate. Heat sufficient oil in a deep pan.
8. Coat each pancake in panko breadcrumbs and deep-fry in hot oil till golden. Drain on absorbent paper.
9. Place the pancakes on serving plates and serve hot with a bowl of tomato sauce.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps