Hope you all are enjoying summer! I am enjoying the long days and the beautiful weather. During summer, there are many outdoor events in Toronto so my plan is to attend as many events as possible. I decide that every year then something comes up last-minute and I miss that event 😦 :(. So let’s hope I can at least attend few.
About this dish, I picked up this name because these pancakes are full of protein and iron. I am using many different beans in the pancake batter and also adding spinach to make this recipe even more nutritious. I always try to use different ingredients to bring out the different flavours. Usually these pancakes or uttapam are made from rice and urad dal but I am trying to reduce rice intake so I decided to make these pancakes with multi grain. This recipe serves 4-5 people.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
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
1 tsp cumin seeds
Oil for cooking
1 bunch spinach leaves
2 green chilies
Small piece of ginger
1 tsp lemon juice
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.
2. Leave batter in a warm place for 8-9 hours until batter is fermented.
3. For paste, blanch spinach in hot water for 1-2 minute, remove from hot water and soak in cold water for a few minutes. Then squeeze out any excess water, chop slightly and add to the blender jar. In the same jar, add onion pieces, green chilies, ginger and lemon juice. Make slightly granular puree.
4. Add spinach puree in fermented batter and mix well. Also add cumin seeds.
5. Heat the Tawa/flat pan (I use the cast iron pan) and grease it with oil.
6. Always make 1st pancake very small and thick so it does not stick to the pan and then wipe the pan with wet cloth.
7. Spread the batter on a hot greased pan when top part starts to settle, add 1 tsp oil. Flip the pancake when it is cooked on one side. Cook on both sides.
8. These pancake are very soft and spongy. The combination of the green colour from spinach, the heat from chilies and cumin flavour makes the pancakes very appetizing 😛 :P. Serve these healthy, nutritious, protein and iron rich pancakes with chana-urad dal chutney, green chutney or tomato ketchup.
These pancakes are perfect for breakfast, lunch or dinner.
I would love to know if you try 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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