Tangy Vegetable Tawa Pancakes Recipe

About this recipe

Tangy Vegetable Tawa Pancakes are a delightful and healthy breakfast option, combining the goodness of fresh vegetables with Indian spices to create a satisfying dish. These savory pancakes are made with a base of gram flour and semolina, mixed with finely chopped vegetables and a touch of tangy yogurt for a soft and fluffy texture. Perfectly spiced to a medium level, they are suitable for a united family to enjoy together. Light on calories but rich in fiber, these pancakes are especially great for those seeking a nutritious start to their day while keeping their weight-loss goals in mind. Serve them hot off the tawa with a side of green chutney or yogurt for a wholesome morning meal.

Ingredients

• - Besan
• 500 g Suji
• 200 g Dahi
• 500 g Tomato - Hybrid
• 1 box Baking Soda
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 1 liter Sunflower Oil
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, semolina, yogurt, turmeric powder, red chili powder, cumin seeds, and salt. Add enough water to make a smooth batter with a pouring consistency.
2. 2. Fold in the chopped tomato, capsicum, green chili, and fresh coriander leaves into the batter. Mix well and let it rest for 10 minutes.
3. 3. Just before cooking, stir in the baking soda to the batter and mix gently.
4. 4. Heat a non-stick tawa or flat pan on medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the tawa and spread it evenly to form a pancake. Cook for 2-3 minutes until the edges start lifting slightly, then flip and cook the other side for another 2-3 minutes until golden brown.
6. 6. Repeat with the remaining batter, greasing the tawa lightly between pancakes if needed.
7. 7. Serve the pancakes hot with a side of green chutney or plain yogurt for a tangy and refreshing accompaniment.