Category: pancakes

Sweet and tangy rice and ragi flour pancakes

SWEET AND TANGY RICE AND RAGI FLOUR PANCAKES

Hello, and welcome to my cooking corner again.Sorry for the late post. I was travelling in this month to my son’s place in Mumbai.Today I am sharing a recipe of Sweet and tangy ragi and rice flour pancakes. It is an alternate version of salty pancakes that we regularly enjoy mostly in breakfast menu.We make pancakes in many ways and here I have made this recipe of ragi and rice flour pancakes with a sweet and tangy stuffing of potato and veggies which was quite satisfying.The dish is made quickly and I think it is a delicious,sumptuous and healthier too.So let’s start with the recipe:-
Ingredients for the sweet and tangy stuffing:-

  1. Potato-2
  2. Mixed vegetables(broccoli,carrot,peas)-150 gms
  3. Onions-2
  4. Green Chillies-2
  5. Peanuts-8
  6. Salt-According to taste
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly powder-1/2 tsp
  9. Coriander Powder-1/2 tsp
  10. Garam Masala-1/2 tsp
  11. Dry mango powder-1 tsp
  12. Sugar-1 tsp
  13. Oil-2 tbsp

For the rice and ragi flour pancakes:-

  1. Ragi Flour-200 gms
  2. Rice Flour-100 gms
  3. Salt-According to taste
  4. Water-To make the batter

For the tempering:-

  1. Black Mustard-1 tsp
  2. Curry Leaves-6
  3. Asafoetida-A pinch
  4. Oil-1 tbsp

STEPS
Step 1

Wash, chop and blanch the green vegetables and potatoes. Chop the onions and green chilies. Take a bowl and add the given amounts of ragi flour and rice flour in it. Add some salt and water and make a dosa-like batter of moderate consistency.
Step 2

For the stuffing take a pan. Add the tempering ingredients. Next, add the chopped onions and green chilies. Now add the blanched veggies and spices namely, salt, turmeric powder, red chilly powder,coriander powder,garam masala, dry mango powder, peanuts and sugar and let it cook for a minute. Mix everything well. Let it cool.
Step 3

Take a dosa pan and heat it a little. Now with a ladleful of the above made pancake batter, spread it on the pan and let it cook. Add little bits of oil to avoid the sticking of the pancake in the pan. Cook it till brownish.
Step 4

Now time to serve the stuffed pancakes. For that, take a plate and pace the ragi pancake and put some of the filling made above in the middle of it. Fold it and you are good to go.

Our Sweet and tangy rice and ragi flour pancakes are done. Serve it with peanut or coconut chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

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Roti Cheela

ROTI CHEELA

Hello dear buddies. How are you all? Today I’ll be posting a breakfast or brunch recipe idea, which I got from yesterday’s brunch of mine that was gram flour cheelas, some dhoklas, and hot cardamom tea. I had some of the cheela batter left with me and so I cooked up this recipe of Roti Cheelas combining the roti and the cheelas. They turned out great and I thought of sharing it with you guys too. It is a crispy, tasty and super handy recipe which you can make any time. So do try it out guys and let me know. The recipe is as follows:-

Ingredients:-For the wheat flour chapatis-

  1. Wheat Flour -3 cups
  2. Water -1 cup or as needed

For the cheela batter–

  1. Gram Flour – 2 cups
  2. Onions -2
  3. Green Chillies -3
  4. Cilantro -1/2 cup(chopped)
  5. Salt – As per requirement
  6. Red Chilly Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Cumin -1 tsp
  10. Lemon Juice – 1/2 tsp

STEPS

Step 1 

To make the wheat flour chapati(Indian flatbread)make a dough from the wheat flour and water and make two or three medium-sized chapatis of it. Chop the onions, green chilies, and cilantro.

Step 2

IMG-5221.JPGTo make the cheela batter take a bowl, add the gram flour, chopped onions, green chilies, chopped cilantro, salt, cumin, red chilly powder, cumin powder,garam masala, lemon juice and then mix in water to make a thick batter of dropping consistency.

Step 3

Now to make the roti cheelas, heat a pan and place the chapati on it. Now with a ladle smear, one dollop of the gram flour batter all over the chapati and cook it for two minutes. Then flip it to the other side and fry it adding some oil. The roti cheelas should be crisp, crunchy and well cooked. Make similar roti cheelas with the remaining batter.

Our Roti Cheelas are done. Serve it with curd-mint chutney and sweet buttermilk or chaach.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Rice Flour And Split Black Gram Pancake

RICE FLOUR AND SPLIT BLACK GRAM PANCAKE

Hi friends. Today I’ll be sharing an easy to make and tasty to eat snack or breakfast recipe which I am sure will be liked by you all. It is a salty pancake made by mixing rice flour with the ground split black gram or chana dal along with onions, green chilies, and light seasonings. It is tastier, crunchier and can be had with peas curry or chutneys. You can try it as a morning breakfast idea or as a snacky pack and enjoy making and eating it both. So let’s start with the making of Rice Flour and Split Black Gram Pancakes:—

Ingredients:-

  1. Rice Flour-200 gms
  2. Split Black Gram-100 gms
  3. Onion-1
  4. Green Chillies-2
  5. Cumin-1 tsp
  6. Asafoetida-A pinch
  7. Coriander-Cumin Powder-1 tsp each
  8. Red Chilly Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Turmeric Powder-1/2 tsp
  11. Dry Mango or Amchoor Powder-1 tsp
  12. Salt-According to taste
  13. Coriander Leaves-For Garnishing

STEPS

Step 1

Soak the Split Black Gram overnight. Grind it slightly coarsely the next morning. Chop the onion, green chilies and coriander leaves finely.

Step 2

Take a bowl and add to it the ground dal, the rice flour, asafoetida, cumin, salt, turmeric powder, red chilly powder,coriander-cumin powder,garam masala, dry mango powder, chopped onion, green chilies and lastly coriander leaves.

Step 3

IMG-5061.JPGMix everything nicely adding some water to make a thick batter out of it.

Step 4

Heat a non-stick pan and grease it with some oil. Now take small dollops of the batter with a ladle and spread it on the pan making small dosai-like pancakes out of it.

Step 5

Fry it well on both sides till golden browned. Take out on a tissue paper.

Our Rice  Flour And Split Black Gram Pancakes are done. Serve them with green and red chutneys(the recipe of which has been shared in another blog).

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Wheat Pancakes

WHEAT PANCAKES

Hi, everybody. How are you all? Today I’m sharing the simplest recipe of wheat flour pancakes. These are so delicious, totally mood-elevating and liked by little kids a lot too well. You can make them in no time and feel the magic of taste thus. So let’s start—

Ingredients:-

  1. Wheat Flour – 300 gms.
  2. Sugar – 150 gms.
  3. Cardamom Powder -A pinch.
  4. Water – According to need.
  5. Vegetable Oil – For shallow frying.

STEPS

Step 1

Take the wheat flour in a bowl. Now add sugar and cardamom powder to it. Make a batter of it adding water to make a smooth paste.

Step 2 

Heat a non-stick pan and add 1 tsp of oil on to it. Spread it on the pan. Now using a ladle pour some of the batter onto the pan to make medium-sized pancakes. Let it cook on one side. Then flip it on to the other and cook till brownish or done. Use a little bit of oil during the process.

Our Wheat Pancakes are ready in ten minutes. Serve them by drizzling honey on top or with a bowl of fruits and some ice cream. It sure is enjoyable.IMG_2578.JPG

Friends do try this recipe at home. It is easy, prepared in a jiffy and absolutely delicious in taste. It can be your ready-to-eat idea for an instant dessert and will be liked by kids for sure. Share your comments and feedback. Have a great week everyone.  Till then healthy cooking, happy living!!!

Gram,Oats, Millet Flour And Spinach Cheelas With Brinjal And Flax Seed Bharta

GRAM, OATS, MILLET FLOUR AND SPINACH CHEELAS WITH BRINJAL AND FLAX SEED BHARTA

Hello and welcome my dear friends to my cooking corner again. Today I’ll be sharing a very healthy and tastier recipe which can be had at breakfast or brunch time. It is an inspired dish from Gujarati cuisine. It’s good for the digestion, lighter and super easy to make. So let’s start with it—

Ingredients:-For the cheelas.

  1. Gram Flour or Besan – 100 gms.
  2. Millet Flour or Bajra – 25 gms.
  3. Oats(powdered) -1oo gms.
  4. Spinach(finely chopped) – 1/2 small bowl.
  5. Onions(finely chopped) – 1.
  6. Green Chillies(finely chopped)-2.
  7. Carom Seeds -1 tsp.
  8. Salt -According to taste.
  9. Fresh Coriander(finely chopped)-1 small bowl.

STEPS.

Step 1

Take a bowl. Now  add the given amounts of gram flour,millet flour,oats flour(you can churn your regular oats in a grinder to get its flour),finely chopped spinach,chopped onions,green chillies,carom seeds,salt and chopped coriander leaves and mix everything with some water to form a batter neither too thick nor too thin.

Step 2 

Heat a non-stick pan and simmer the flame for two minutes. When its appropriately hot drop one ladleful of the batter and spread it evenly on the pan to form a round shape from all the sides. Let the cheela cook on one side properly. When it is well cooked, flip the cheela over to the other side. In between the flippings, drizzle some oil in the pan and cook both sides till the cheelas are lightly browned altogether. Take them out and keep aside.

Our cheelas are ready. Serve them with brinjal-flax seed bharta, green chutney or coconut chutney.

BRINJAL-FLAX SEED BHARTA.

Ingredients:-For the bharta.

  1. Brinjal(big size)- 2.
  2. Flaxseed powder-100 gms(For it, you will need-Coriander seeds-50 gms, Dry red chilies-2, Flax seeds-50 gms).
  3. Green chilly(chopped) -1.
  4. Tamarind Paste – 2 tbsp.
  5. Salt -According to taste.
  6. Mustard Oil – 1 tbsp.
  7. Chopped coriander and chopped onions – For garnishing.

STEPS

Step 1

Wash, wipe and slit the brinjals in halves keeping them intact,i.e, do not separate the halves.

Step 2

Pressure cook them till done.

Step 3

Take them out and mash them with a masher. To make the flax seed powder, take the given amounts of coriander(dhania), dry red chilly and flax seed and roast everything till browned. Now grind them together.

Step 4

Mix the flax seed powder in the mashed brinjals along with salt and mustard oil. Add the tamarind paste and mix all up again.

Step 5

Garnish the mashed brinjals with chopped green chilies, chopped onions, and chopped coriander leaves. Alternately you can add the first two ingredients in the process of making the bharta instead of adding at the time of garnishing.

Our Mashed Brinjals And Flax Seed Bharta is ready. It can be served with theplas, cheelas, dosais, steamed rice, and dal or with anything you would want to.

Friends do try the two recipes at home. Share your comments and feedback. These recipes are best had as morning or evening snack and are really so non-fussy. So give them a try and let me know your experience. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

 

Malpuas With Broad Beans Pickle

MALPUAS WITH BROAD BEANS PICKLE

Hello and welcome dear friends to my cooking corner. Today I’ll be sharing a hot favorite recipe of Indians made during festivals like Holi which sure is a delicacy worth dying for. So let’s start with it—

Ingredients:–

  1. Refined Flour or Maida- 500 gms.
  2. Milk -2 1/2 cups.
  3. Sugar -1/2 cup or sugar-free.
  4. Ripe Bananas -2
  5. Raisins – 1 tbsp.
  6. Dry Coconut Flakes or khopra (grated)- 1 tsp.
  7. Cardamom Powder – 1 tsp.
  8. Vegetable Oil – To deep fry.

STEPS

Step 1

Take a bowl. Add the given amount of refined flour into it. Now add milk, sugar, ripe bananas, raisins and cardamom powder and mix everything well. It will form a batter.

Step 2

Now heat oil in a heavy bottom vessel and when it gets hot using a ladle drop some of the batter into the oil and spread it on all sides to form a small circle. Fry it up well till both sides are browned.

Step 3

Take out the malpuas and drain them on a tissue paper. Serve hot or cold with broad beans pickle, or potato curry. It will last for ten days in winter. No need to refrigerate.

Do try this recipe at home. It is a specialty of Indian households in Holi and is super crunchy, and tasty and sure to win hearts. Share your comments and feedback and get doubts cleared. Have a great weekend friends. Till then healthy cooking, happy living!!!

                            Broad Beans Pickle

Ingredients:–

  1. Broad Beans – 250 gms.
  2. Turmeric powder – 1 tsp.
  3. Asafoetida or Hing- A pinch.
  4. Dry Mango Powder or Amchoor Powder –  1 tsp.
  5. Yellow Mustard Powder – 1 tbsp.
  6. Cumin Powder – 1/2 tsp.
  7. Five Spice or paanch phoran – 1 tsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt-According to taste.

STEPS

Step 1 

Wash and cut the broad beans into halves and blanch it in a saucepan for ten minutes, but do not pressure cook it.

Step 2

Drain the water and keep the broad beans aside.

Step 3

Now take a wok and add mustard oil, five spice or paanchphoran along with a pinch of asafoetida.

Step 4

When it crackles add broad beans, turmeric powder, salt, cumin powder, dry mango powder, mustard powder, red chilly powder and saute it for two minutes. Switch off the gas.

Step 5 

The Broad Beans Pickle is ready to be served. It can be best had with malpuas, kachoris or any dish of your liking.

Do try this recipe at home. Share your comments and feedback and clear doubts if there are any. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

Split Black Gram Pancakes With Poppy Seeds

SPLIT BLACK GRAM PANCAKES WITH POPPY SEEDS

Hello and welcome back. Today I’m sharing a salty pancake recipe made from split black gram with a sprinkling of poppy seeds on it to make it crunchier, tastier and super fun. So let’s start with it—

Ingredients:–

  1. Split black gram – 250 gms.
  2. Salt – According to taste.
  3. Vegetable oil – For shallow frying.
  4. Water – According to need.
  5. Poppy seeds – 1 tsp.
  6. Black or white sesame – 1 tsp.

STEPS

Step 1

Wash, clean and soak the black gram overnight in water. The next morning grind the split black gram finely using some water to make a batter of dropping consistency.

Step 2

To this batter add some salt and mix it up. Now take a pan and spread a portion of the batter using a ladle and spread it on the pan. Now spread some poppy seeds on top of the pancake evenly and shallow fry it using some vegetable oil. Cook it on medium to high flame till browned on both sides.

The pancake is ready. It is crunchy and tasty.

Note point – 1. You can use the poppy seed for coating the pancake or switch it with black sesame seeds. You can make it with crushed coconut or powdered peanuts on top of the pancake while cooking.

You can have it as a snack with a cup of hot coffee or serve it with coconut chutney.

Do try this recipe at home. Do write your comments and feedback and clear your doubts if you have any. Have a great week. Till then healthy cooking, happy living!!! And Happy Diwali to everyone.