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Savoury pancakes

THE hot aroma of pancakes can whet one's appetite. They are enjoyable at any time. Some recipes are quick and easy to make while some need preparation and can be made for special occasions.

Zucchini pancakes

(Makes 12 pieces)

Ingredients:

Grated zucchini 1 cups
Grated carrot cup
Wheat flour cup
Chickpea flour cup
Finely chopped tomatoes cup
Grated onion cup


Crushed garlic tsp
Finely chopped coriander leaves
or parsley cup
Salt to taste
Soda-bi-carb tsp
Green chilli paste 1 tsp
Oil for shallow frying

Method:

Mix all ingredients in a vessel. Add enough water to make pancake batter. Keep for 15 minutes. Make pancakes on a non-stick griddle. Cook until it gets golden brown spots on both sides. Serve hot with tomato ketchup or green coriander chutney.

* * *

Methi vegetarian omelette (Makes four pieces)

Ingredients:

Finely chopped methi (fenugreek) leaves 1 cup

Chickpea flour 1 cup
Flour cup
Soda-bi-carb tsp
Turmeric powder tsp
Red chilli powder 1 tsp
Salt to taste
Sugar 1 tsp
Finely chopped coriander
leaves cup
Finely chopped onion cup
Finely chopped tomatoes cup
Finely chopped green
chillies 1 tsp
Oil for shallow frying

Method:

Mix together the methi leaves, flours, soda, turmeric, red chilli, salt and sugar in a vessel. Add water to make batter. Keep aside for 15 minutes.

Mix together coriander leaves, onions, tomatoes and green chillies to use as topping.

Make omelette-like pancakes on a non-stick griddle. Use little oil. Spread the topping. When the pancake is cooked, fold from both sides and serve.

* * *

Spicy green pancake

(Makes six pieces)

Ingredients:

Moong dal with skin 1 cup

Spinach paste cup

Chopped coriander leaves cup

Green chilli-ginger paste 1 tsp

Salt to taste

Soda-bi-carb tsp

Beaten curd cup

Cumin seed powder tsp

Oil for shallow frying

Method:

Soak the moong dal for three to four hours. Make paste with the skin. Mix in the rest of the ingredients. Keep aside for two hours.

Make pancakes on a non-stick griddle. Use little oil. Cook on both sides to get golden brown spots. Serve hot with chutney.

* * *

Vegetable dal pancakes

(Makes six pieces)

Ingredients:

Channa dal cup

Moong dal cup

Urad dal cup

Masoor dal cup

Mixture of finely chopped

and boiled French beans and

carrots 1 cup

Chopped tomatoes cup

Chopped onions cup

Green chilli paste 1 tsp

Soda-bi-carb tsp

Turmeric powder tsp

Asafoetida tsp

Salt to taste

Oil for shallow frying

Method

Soak all dals together for three to four hours. Drain and make a paste. Add all the other ingredients and make a batter. Keep aside for half an hour.

Make thick pancakes on a non-stick griddle. Cook on both sides. Serve hot.

* * *

Rice pancake

(Makes three pieces)

Ingredients:

Rice flour 1 cup

Sour curd cup

Salt to taste

Melted ghee 2 tbsps

Cumin seed 1 tsp

Turmeric powder

tsp

Ginger-chilli paste

1 tsp

Little oil

for greasing

6"x6" square pieces of banana leaves

6 pieces

Method:

Take all ingredients in a vessel. Add water to make soft dough. Cover and keep aside for four hours.

Grease banana leaves on the shiny side. Spread batter on one leaf and cover with another. Put it on a non-stick griddle to cook. Cover with a metal lid. Cook on medium heat. Turn and cook the other side till it gets golden spots. Take off the banana leaves and serve hot with sour lime pickle.

JYOTI N. PAREKH

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