Veggie Rawa Pancake Recipe | Relish This Pancake With An Indian Twist As A Healthy Breakfast Option

Indian Pancake-Recipe-5-5-5

I have had Pancakes since my childhood and been a huge fan since then. There are several ways in which Pancakes are prepared. Growing up, I realised that Pancakes were originated in England, and has a sweet taste accustomed to it. Also, the Pancakes are extensively served as a breakfast dish or a main course option in different geographies.

Pancakes are always considered as a healthy food option to savour. However, at Flavours to Savour, I gave it (Veggie Rawa Pancake) a touch of Indian-ness. To make it with an Indian twist and a bit of sour taste made me make it in a completely new manner.

Indian Sweet Homemade PanCake-Recipe-7

And how amazing did it turn out to be! The taste was supremely scrumptious and everyone in my family loved it. I was a bit skeptic about giving it a sour flavour and making it as per Indian preferences, but the way in which turned out cleared all the doubts that I had before. Surprise Strawberry Recipe: Cherish This Valentine Week With Luscious Strawberries And A Dash Of Chocolate

If you have guests at home and you are running out of options, try this easy-to-make and quick-to-prepare Veggie Rawa Pancake. Let me know how it turned out to be for you.

Main Ingredient: Rawa/Suji | Course: Snacks/Appetizer

Indian Pancake Recipe

  •  Cook Time: 20-30 mins
  • Serves: 8
  • Level of Cooking: Medium
  • Taste: Sour


Indian Quick Recipes

  1. Rawa or Suji – 500 grams
  2. Salt – 3 Teaspoons (or as per your taste)
  3. Buttermilk – 1.25 Glass
  4. ENO Powder – 2 Teaspoons
  5. Tomato – 1 (Finely Chopped)
  6. Onion – 1 (Finely Chopped)
  7. Capsicum – 1 (Finely Chopped)
  8. Corn Kernels – 50 Grams (Optional)
  9. Peas – 50 Grams (Optional)
  10. Carrot – 1/2 (Finely Chopped) (Optional)
  11. Oil – 1 Teaspoon
  12. Rai – 1 Tablespoon
  13. Curry leaves – 5-10 Leaves
  14. Tilli – 1 Tablespoon
  15. Green Chilli – 1-2 (Finely Chopped, Optional)
  16. Few drops of Oil for greasing


Indian-Pancake-Sweet Recipe

  1. Mix Suji, Salt, Buttermilk, and all the Veggies and Green Chillis well.
  2. Divide the batter into 8 equal parts.
  3. In the first batter, add 1/4th teaspoon of ENO Powder. Stir it well.
  4. Put the flat pan or a slightly curved pan on heat.
  5. Grease the center of the pan with some Oil.
  6. Throw in some Rai, Tili and Curry Leaves on the greased area.
  7. Pour the batter on the greased pan.
  8. Flatten it further, depending on how much of a thick or a thin Pancake you want.
  9. Wait for 2 to 5 minutes until the Pancake gets cooked from the bottom. Once it is well-cooked from the bottom side, turn the Pancake (to its opposite side).
  10. When both the sides are golden and seem well-cooked, take off the Pancakes off the stove.
  11. Serve them hot with Mint-Coriander Chutney Green Chutney Recipe: Step-by-Step Guide To Prepare Mint Coriander Chutney Easily

Chef’s Tip:

Indian Pancake-Recipe-5-5

  1. You can also cover the pan with a lid during the cooking process for faster cooking.
  2. You can add a bit more Water in the batter, in case it is too thick.
  3. If you do not have Buttermilk at home, you can mix Curd and Water. Beat them well and then use the mixture in place of Butter Milk. Amul Masti Spiced Buttermilk: Is it as flavourful as it claims to be, find out here
  4. Make the batter beforehand (previous night) and store it in the refrigerator to prepare quick breakfast in the morning.

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