Masala Veggie Semolina Pancakes Recipe

About this recipe

Masala Veggie Semolina Pancakes are a hearty and flavorful Indian breakfast dish that combines the nuttiness of semolina with a medley of colorful, fresh vegetables and aromatic spices. These savory pancakes are crisp on the outside, soft on the inside, and perfectly spiced to suit a medium spice level. Balanced with the goodness of yogurt and tempered with mustard seeds and curry leaves, they are a nutritious yet delicious option for an active lifestyle. Perfect for a united family breakfast, these pancakes are simple enough to prepare on a leisurely morning and satisfying enough to keep you fueled for the day.

Ingredients

• 200 g Dahi
• 500 g Tomato - Hybrid
• 500 g Onion
• 250 g Carrot
• - Green Peas
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 250 ml Olive Oil
• 500 g Suji
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine semolina, yogurt, and water to form a smooth batter. Let it rest for 15 minutes.
2. 2. Add chopped tomato, onion, grated carrot, green peas, green chili, coriander, turmeric powder, red chili powder, and salt to the batter. Mix well to combine.
3. 3. Heat 1 tbsp of oil in a non-stick pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter, then mix this tempering into the batter.
4. 4. Heat a non-stick or cast-iron skillet over medium heat and grease lightly with oil.
5. 5. Pour a ladleful of batter onto the skillet and spread gently into a round pancake shape. Cook for 2-3 minutes until the bottom is golden brown.
6. 6. Flip the pancake carefully and cook the other side for another 2-3 minutes until golden and cooked through.
7. 7. Repeat with the remaining batter, greasing the skillet as needed. Serve hot with a side of mint chutney or yogurt.