Savory Besan Pancakes With Spiced Vegetables Recipe

Indian cuisine · 524 calories

Savory Besan Pancakes with Spiced Vegetables recipe

About this recipe

Start your day with savory besan pancakes paired with spiced vegetables, a hearty breakfast inspired by Indian flavors. These pancakes are made with chickpea flour, a protein-rich alternative to traditional grains, making them perfect for fueling your morning. The vibrant mix of carrots, beans, and peas adds both nutrients and crunch, while turmeric and garlic infuse the dish with warmth and depth. With a tangy drizzle of lemon juice to brighten the flavors, this recipe offers a balanced meal that’s as satisfying as it is nutritious. Whether you're looking for a quick weekday breakfast or a leisurely weekend treat, these pancakes are easy to make and sure to impress.

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 20 g Turmeric Powder
  • - Onion-250 Gms
  • - Frozen Mixed Vegetables
  • medium Chilli Green Long
  • - Rock Salt
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • - MF GARLIC CLOVES 100GM

Instructions

  1. 1. Wash and finely chop the mixed vegetables, onion, green chilies, and coriander leaves.
  2. 2. Peel and grate the fresh turmeric and garlic cloves to enhance the flavor of the dish.
  3. 3. In a bowl, whisk chickpea flour with water until smooth, ensuring no lumps remain.
  4. 4. Add grated turmeric, rock salt, black pepper powder, and chopped coriander leaves to the batter, mixing well.
  5. 5. Heat a pan with cooking oil and add mustard seeds, allowing them to crackle.
  6. 6. Sauté chopped onion, garlic, and green chilies in the pan until the onion becomes translucent.
  7. 7. Add the mixed vegetables to the pan and stir-fry for 5-6 minutes until tender but slightly crisp.
  8. 8. Pour a ladleful of prepared batter onto another heated pan, spreading it to form a pancake.
  9. 9. Cook each pancake on medium heat for 2-3 minutes per side or until golden brown and cooked through.
  10. 10. Repeat the process with the remaining batter to make additional pancakes.
  11. 11. Serve the pancakes hot, topped with the spiced vegetable mix for a balanced breakfast.
  12. 12. Drizzle freshly squeezed lemon juice over the pancakes for a bright, tangy finish.