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.
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
- Cook Time: 20-30 mins
- Serves: 8
- Level of Cooking: Medium
- Taste: Sour
Ingredients:
- Rawa or Suji – 500 grams
- Salt – 3 Teaspoons (or as per your taste)
- Buttermilk – 1.25 Glass
- ENO Powder – 2 Teaspoons
- Tomato – 1 (Finely Chopped)
- Onion – 1 (Finely Chopped)
- Capsicum – 1 (Finely Chopped)
- Corn Kernels – 50 Grams (Optional)
- Peas – 50 Grams (Optional)
- Carrot – 1/2 (Finely Chopped) (Optional)
- Oil – 1 Teaspoon
- Rai – 1 Tablespoon
- Curry leaves – 5-10 Leaves
- Tilli – 1 Tablespoon
- Green Chilli – 1-2 (Finely Chopped, Optional)
- Few drops of Oil for greasing
Method:
- Mix Suji, Salt, Buttermilk, and all the Veggies and Green Chillis well.
- Divide the batter into 8 equal parts.
- In the first batter, add 1/4th teaspoon of ENO Powder. Stir it well.
- Put the flat pan or a slightly curved pan on heat.
- Grease the center of the pan with some Oil.
- Throw in some Rai, Tili and Curry Leaves on the greased area.
- Pour the batter on the greased pan.
- Flatten it further, depending on how much of a thick or a thin Pancake you want.
- 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).
- When both the sides are golden and seem well-cooked, take off the Pancakes off the stove.
- Serve them hot with Mint-Coriander Chutney Green Chutney Recipe: Step-by-Step Guide To Prepare Mint Coriander Chutney Easily
Chef’s Tip:
- You can also cover the pan with a lid during the cooking process for faster cooking.
- You can add a bit more Water in the batter, in case it is too thick.
- 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
- Make the batter beforehand (previous night) and store it in the refrigerator to prepare quick breakfast in the morning.
