Paneer and Cauliflower Pancakes
Top Rated Recipe
Key Details:
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prep time: 3-4 hours
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Low fat cottage cheese (paneer)
Cauliflower
Whole wheat flour
About Paneer and Cauliflower Pancakes
Table of Contents
When you want to have a healthy snack, make this and enjoy without any guilt.
Read More- Low fat cottage cheese (paneer), crumbled 4 tbsps
- Cauliflower, grated 4 tbsps
- Whole wheat flour 2 cups
- Milk 2 cups
Step 1.Take wheat flour and milk in a mixing bowl and whisk till smooth. Set it aside to ferment for 3-4 hours.
Step 2.Add salt and whisk again.
Read MoreIngredients
- Low fat cottage cheese (paneer), crumbled 4 tbsps
- Cauliflower, grated 4 tbsps
- Whole wheat flour 2 cups
- Milk 2 cups
- Salt to taste
- Medium onion, chopped 1
- Ginger, chopped 1 tsp
- Green chilli, chopped 1
- Fresh coriander leaves, chopped 2 tbsps
- Oil to cook
How to Make Paneer and Cauliflower Pancakes (Stepwise Photos)
Method
- Take wheat flour and milk in a mixing bowl and whisk till smooth. Set it aside to ferment for 3-4 hours.
- Add salt and whisk again.
- Take onion, ginger, green chilli, cauliflower, low fat cottage cheese, coriander leaves and salt in another bowl and mix.
- Heat ½ tsp oil in a non-stick pan, pour a ladle of batter and spread into a thin pancake.
- When the underside turns a light brown, spread the cauliflower-cottage cheese mixture over it and flip. Cook for 2 minutes and flip again. Fold and transfer onto a serving platter.
- Make more pancakes in the same way and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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
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