Fluffy, savory pancakes are about to become your new favorite breakfast or brunch! These Vegetable-Stuffed Semolina Pancakes offer a delightful twist on the traditional pancake, incorporating a vibrant mix of vegetables into a light and subtly sweet semolina base. Forget heavy batters and complicated recipes; this recipe is surprisingly simple and requires no baking powder, making it a perfect weeknight meal or a fun weekend project. The result is a deliciously satisfying pancake that's packed with flavor and nutrients, a healthy and exciting alternative to your usual breakfast routine.
Imagine tender semolina pancakes bursting with the freshness of your favorite vegetables. This recipe provides a flavorful and healthy meal, perfect for those looking for a creative and easy way to incorporate more vegetables into their diet. Ready to create these amazing pancakes? Let's dive into the step-by-step instructions!
Tools Needed
- Pan
- Bowl
- Spoon
Ingredients
- Semolina: 1 vat
- Rice flour: 1 spoon
- Gram flour: 1 spoon
- Wheat flour: 1 spoon
- Curd (yogurt): 1 vat
- Salt
- Water
- Spinach: chopped
- Carrots: grated
- Capsicum (Bell pepper)
- Tomatoes
- Corn
- Chaat masala
- Oregano: a little
- Peri peri spice: a little
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine semolina, rice flour, gram flour, and wheat flour. Grind into a fine powder.
- Add curd (yogurt) and a little salt to the flour mixture. Mix well.
- Add water gradually to the batter and mix until smooth.
Step 2. Prepare the Veggie Filling
- In a separate bowl, combine chopped spinach, grated carrots, capsicum, tomatoes, corn, salt, chaat masala, oregano, and peri peri spice. Mix well.
Step 3. Cook the Pancakes
- Heat a lightly oiled pan.
- Pour a spoonful of batter onto the hot pan, spreading it slightly thick.
- Top with the vegetable stuffing.
- Cover the stuffing with more batter, ensuring the vegetables are completely covered.
- Cover the pan and cook on low heat until the top looks dry. Add a little oil around the edges if needed.
- Flip the pancake and cook the other side until golden brown.
Step 4. Serve and Enjoy
- Cut and serve. For a crispier version, cook in a smaller pan with more oil.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- This recipe doesn't require baking powder or Eno.
- You can adjust the amount of salt and spices to your liking.
- Feel free to add your favorite vegetables to the stuffing.
- For a softer pancake, use less oil.
- This is a healthy and delicious breakfast option, even for those on a weight-loss journey.
Nutrition
- N/A
FAQs
1. Can I use other types of flour instead of semolina?
While semolina gives these pancakes their unique texture, you can experiment! A blend of semolina and all-purpose flour works well. However, the results might be slightly different.
2. How can I make these pancakes ahead of time?
These pancakes are best enjoyed fresh. However, you can prepare the batter ahead of time and refrigerate it for up to a day. Just give it a good stir before cooking.
These fluffy semolina pancakes, bursting with delicious veggie goodness, are a testament to how simple and satisfying healthy eating can be. Enjoy these versatile pancakes for breakfast, brunch, or even a light dinner – they're sure to become a new family favorite. So grab your favorite vegetables and get cooking!