Vegetable Pancake
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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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:
Refined flour
Eggs
Spinach
Carrots
Broccoli
Coriander leaves
About Vegetable Pancake
Table of Contents
Healthy vegetables
added to the pancake batter will give you colourful as well healthy pancakes
- Refined flour 2 cups
- Baking powder 1 tsp
- Eggs 2
- Salt 1 tsp
Step 1.Put refined flour mixed with baking powder in a mixing bowl, add eggs and salt and whisk well.
Step 2.Gradually add around 1 cup water, whisking all the time so that you get a smooth batter.
Read MoreIngredients
- Refined flour 2 cups
- Baking powder 1 tsp
- Eggs 2
- Salt 1 tsp
- Spinach, finely chopped 4 tbsps
- Carrots, finely chopped 4 tbsps
- Broccoli, finely chopped 4 tbsps
- Fresh coriander leaves, finely chopped 2 tbsps
- Oil to cook
How to Make Vegetable Pancake (Stepwise Photos)
Method
- Put refined flour mixed with baking powder in a mixing bowl, add eggs and salt and whisk well.
- Gradually add around 1 cup water, whisking all the time so that you get a smooth batter.
- Add spinach, carrots, broccoli, coriander leaves, and mix well. If you feel that the batter is a little too thick, add a little more water and mix well.
- Heat ½ tsp oil in a non-stick tawa, put a ladle full of batter on it and spread it a little thickly.
- Drizzle a little oil all around and cook till the underside is golden. Flip and cook till the other side is equally done. Make more pancakes in the same way.
- Arrange them on serving plates and serve hot.
Additional Tips and Tricks
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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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