Tangy Veg Rawa Tawa Pancake Recipe

Indian cuisine · 210 calories

Tangy Veg Rawa Tawa Pancake recipe

About this recipe

Tangy Veg Rawa Tawa Pancake is a delightful Indian-style breakfast that perfectly balances health and taste. These savory semolina pancakes are infused with vibrant vegetables, aromatic spices, and a hint of tanginess from yogurt. Ideal for a sedentary lifestyle and weight loss goals, this dish is fiber-rich, low in calories, and packed with flavors. The medium spice level ensures a gentle kick to wake up your taste buds without overpowering the palate. These pancakes are made on a tawa, giving them a crispy exterior and a soft, fluffy interior. Perfect for a united family breakfast, this recipe is wholesome, satisfying, and easy to prepare, making it a great start to your day.

Ingredients

  • 500 g Suji
  • 200 g Dahi
  • 500 g Onion
  • 250 g Carrot
  • 100 g Coriander Leaves
  • 1 box Baking Soda
  • 200 ml Sesame Oil
  • 500 g Capsicum Green
  • 50 g Black Pepper Powder
  • medium Chilli Green Long
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. In a mixing bowl, combine semolina, yogurt, and 1/4 cup of water. Mix well to form a smooth batter and let it rest for 15 minutes.
  2. 2. Add chopped onion, grated carrot, chopped capsicum, chopped coriander leaves, green chili, turmeric powder, cumin seeds, red chili powder, black pepper powder, and salt to the batter. Mix until evenly combined.
  3. 3. Just before cooking, add baking soda to the batter and mix gently to activate it for fluffiness.
  4. 4. Heat a tawa or non-stick pan over medium heat and drizzle a little oil. Pour a ladleful of batter onto the tawa and spread it gently into a round pancake shape, about 1/2 inch thick.
  5. 5. Cook the pancake on medium heat for 3-4 minutes until the bottom turns golden brown. Flip carefully and cook the other side for 2-3 minutes, adding a little oil around the edges if needed.
  6. 6. Repeat the process with the remaining batter to make additional pancakes.
  7. 7. Serve hot with mint chutney or plain yogurt for a wholesome and tangy breakfast.