Hyderabadi Veggie Dum Pancake Recipe

Indian cuisine · 260 calories

Hyderabadi Veggie Dum Pancake recipe

About this recipe

Hyderabadi Veggie Dum Pancake is a delightful fusion of Indian culinary artistry, combining hearty vegetables with fragrant spices to create a balanced and flavorful breakfast option. This dish features a soft yet crispy pancake base infused with aromatic masala and topped with a generous layer of mildly spiced mixed vegetables, cooked to perfection. Ideal for a united family meal, it brings together the rich traditions of Hyderabadi cuisine in a wholesome, vegetarian format while maintaining balanced macros for body maintenance. Perfect for moderate spice lovers, this recipe offers a satisfying and nutritious start to the day.

Ingredients

  • 1 Kg Lokwan Premium Wheat Atta 1 Kg
  • 200 g Dahi
  • 500 g Tomato - Hybrid
  • 250 g Spinach
  • 500 g Capsicum Green
  • - Coriander Powder
  • - Green Peas
  • 100 g Jeera Powder
  • 20 g Turmeric Powder
  • 100G Oleo
  • - Besan
  • 100 g Coriander Leaves
  • 50g Everest Garam Masala
  • 100 g Red Chili Powder
  • 100 g Salt

Instructions

  1. 1. In a mixing bowl, combine whole wheat flour, chickpea flour, yogurt, turmeric powder, cumin powder, coriander powder, and salt. Gradually add water to form a smooth batter with a consistency similar to pancake batter.
  2. 2. Heat 1 tablespoon of vegetable oil in a pan. Add chopped tomatoes, bell peppers, spinach, and green peas. Sauté for 5-7 minutes until the vegetables soften and are lightly cooked.
  3. 3. Sprinkle red chili powder, garam masala, and salt over the vegetables. Cook for another 2 minutes, stirring well to combine the spices evenly. Remove from heat and set aside.
  4. 4. Heat a non-stick pan and grease lightly with vegetable oil. Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake. Cook on medium heat for 2-3 minutes until bubbles appear and the edges firm up.
  5. 5. Flip the pancake and cook for another 2-3 minutes until golden brown on both sides. Repeat the process to make additional pancakes.
  6. 6. Assemble the dish by placing the cooked pancakes on a serving plate and topping each with a generous portion of the spiced vegetable mixture.
  7. 7. Garnish with freshly chopped coriander and serve hot.