Multigrain Spicy Pancakes

Hello Friends,

I am always trying out dishes using different ingredients. Usually spicy pancakes or uttapam is made from rice and urad dal but I was trying to reduce rice intake so decided to make these pancakes with multi grain. This recipe serves 5-6 people.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Ingredients:

For Batter
1 cup rice
1 cup chana dal / yellow split beans
1 cup moong dal with skin
1 cup urad dal
1/2 cup soy beans
1 tsp fenugreek seeds
Salt to taste
Oil for cooking

Toppings
1 onion thinly sliced
1 tomato sliced
1 green pepper thinly sliced
3-4 green chilies cut into small pieces
IMG_4904

Procedure

1. Mix rice, chana dal, moong dal, urad dal, soy beans and fenugreek seeds in pot and soak it in water for 4-5 hours. Grind soaked dal mixture into slightly granular paste. Add salt to taste. Add water to adjust the consistency so batter is not very thick but also not runny.
IMG_4893

2. Leave batter in a warm place for 8-9 hours until batter is fermented.

3. Heat the Tawa/flat pan (I use the cast iron pan) and grease it with oil.

4. Always make 1st pancake very small and thick so it does not stick to the pan and then wipe the pan with wet cloth.

5. Spread the batter on a hot greased pan, add toppings and 1 tsp oil. Flip the pancake when it is cooked from one side. Cook on both sides.
Pancakes

6. These pancake are very soft and spongy. Serve these healthy, nutritious, protein rich pancakes with chana-urad dal chutney, green chutney or tomato ketchup.
IMG_4911

These pancakes can be eaten anytime of the day and will please young or adults.

I would love to know if you tried making this dish at home and share your experience with me 🙂

Please do leave a comment or let me know if you have any questions.

Thank you for visiting my blog. Until next time!

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5 comments

  1. Hi Bhavana.

    My name is Lata. I live in London

    Your recipes are just feb. some I have use for my grandchildren. is it possible to put more recipes for toddlers
    that would be grate and I would appreciate as some times one does not know what to give them to eat

    Thank you
    regards
    Lata

    Liked by 1 person

  2. I loved the pan cakes, though I made a slight variation by adding to the fermented paste a small quantity of ground shallots, coriander leaves and a bit of wasabi ( for a bit of zing ). The rest of the process was the same as your recipe. It was great with green chutney and tomato ketchup.
    Thanks for a great recipe

    Liked by 1 person

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