Instant Vegetable Pancakes

Cook along · 15 steps

Method

1. 1

   In a mixing bowl, take 1½ cups semolina, ½ cup gram flour, salt to taste, ½ tsp turmeric powder, 2 tsp red chili powder, ½ tsp garam masala, and 1 tsp ginger-chili paste. Mix well.

2. 2

   Add ½ cup finely chopped spinach and ½ cup grated carrot. Mix well. You can also use fenugreek leaves or other vegetables of your choice.

3. 3

   Add 1 cup curd and mix well.

4. 4

   Add water little by little (approximately 1½ cups total) and make a smooth batter.

   

5. 5

   Cover and rest the batter for 10-15 minutes. The semolina will absorb water and thicken.

6. 6

   For the tempering, heat 2 tbsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dry red chilies, ¼ tsp asafoetida, and curry leaves. Let crackle.

7. 7

   Add the tempering to the batter and mix well.

8. 8

   Add ¼ tsp baking soda. Sprinkle a little water on top and mix gently. The batter is ready.

   

9. 9

   Heat a pan. Add 1 tsp oil and spread it. Pour a ladle of batter and spread slightly.

10. 10

    Cover and cook on low flame for 5-7 minutes until the bottom turns golden.

11. 11

    Flip gently. Cover and cook the other side for 8-9 minutes.

12. 12

    Check with a knife — if it comes out clean, the pancake is ready.

    

13. 13

    Similarly, make the remaining pancakes.

14. 14

    Place Tulsi leaves and offer to Lord Jagannath.

15. 15

    Serve with tomato ketchup or green chutney. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare