Korean Style Indian Pancakes
Today I’m sharing Korean Style Pancakes with my Indian twist. Packed with protein & Fiber from colorful vegetables these flavorful pancakes are perfect for breakfast, appetizer, lunch, or any light meal!
This recipe is easy to adapt, and perfect to start your day. The pancake is crisp and crunchy on the outside and chewy yet soft the inside. Plus it’s kids approved and a treat to have.
Ingredients:
- Low fat paneer 60-70g
- Suji 1 tbsp
- Ragi flour 1 tbsp
- Chana dal flour 2 tbsp
- Water as required
- Veggies 2 Cups of Choice
- Oil for cooking 1/2 tsp
- Salt and seasoning (Cumin powder, amchur, dried herbs, chilly powder, pepper powder, garlic powder, coriander powder, garam masala)
Directions :
- In a grinding jar combine Low fat Panner, Suji Ragi & chana dal flour
- Add little water to mix
- Add water gradually in grinder to make a semi thick batter
- Transfer the batter into a large mixing bowl
- Add thinly sliced veggies (capsicum, onion, carrots and zucchini)
- You can use cabbage, leafy greens etc
- Add salt and seasoning
- Mix nicely to combine well
- In a pan heat little oil
- Add the mixture and press to spread evenly
- Cook for 3-5 min on low heat from one side
- Then flip and cook from other side as well
Cooking time may vary depending on stove heat
Transfer on a serving plate
Serve with tamarind/ imli chutney
It’s crunchy from outside and slightly soft from inside