Spiced Punjabi Besan Masala Pancakes Recipe

About this recipe

Spiced Punjabi Besan Masala Pancakes are a savory and nutritious breakfast option, perfect for a moderate lifestyle and weight-loss goals. Made with gram flour and a medley of spices like cumin, turmeric, and green chili, these pancakes are both flavorful and satisfying. Fresh vegetables like tomatoes, green chilies, and coriander balance the dish, providing a burst of freshness and fiber. These protein-packed pancakes are cooked to golden perfection, delivering a warm, hearty meal that unites traditional Indian flavors with modern health-conscious eating. Pair them with cooling yogurt or a tangy chutney for the perfect start to your day.

Ingredients

• 500 g Tomato - Hybrid
• 250g Green Chilli
• 100 g Coriander Leaves
• 200 g Dahi
• - Besan
• 50 g Asafoetida Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 1 box Baking Soda
• 100G Oleo

Instructions

1. 1. In a mixing bowl, combine gram flour, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.
2. 2. Add chopped tomato, green chili, and coriander to the dry mixture and mix well.
3. 3. Gradually add yogurt to the mixture, stirring continuously to form a smooth, lump-free batter. Add a little water if the batter is too thick.
4. 4. Stir in baking soda just before cooking and mix gently to incorporate.
5. 5. Heat a non-stick pan over medium heat and lightly grease it with a few drops of vegetable oil.
6. 6. Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake. Cook for 2-3 minutes until the edges start lifting.
7. 7. Flip the pancake carefully and cook the other side for another 2-3 minutes until golden brown.
8. 8. Repeat the process with the remaining batter, adding a little oil to the pan as needed.
9. 9. Serve the pancakes hot with yogurt or your favorite chutney.