Monday, 2 July 2012

Savoury Oats Pancake

This is a twist to the Vegetarian Omelet I had posted earlier in 2009. It is a favourite recipe for breakfast, or sometimes even for dinner.
I dedicate this recipe to my colleague and friend P, and her daughter K who love this recipe too.

Ingredients (Makes approx 4 pancakes):

Chickpea Flour / Besan: 6 tbsp
Quick rolled Oats (Quaker or any other brand of your choice): 6 tbsp
Suji / Semolina: 1 tbsp
2 slices bread, broken into very small pieces with hands
Malai / Cream (Can be replaced by milk): 1 tbsp (Optional)
1 medium Onion, finely chopped
1 medium Tomato, finely chopped
1 Green Chilli, finely chopped
a few sprigs of Coriander, finely chopped
Salt: To taste
Red chilli powder: 1/4 tsp

Oil (to cook): 1 tsp (or less) per pancake

Method to prepare the batter:

- Add all the ingredients, except the oil, in a bowl
- Add water to make a batter. The batter should not be too watery, nor too thick
- Cover for 5 minutes. This will allow the oats to soak up water
- Add more water if required

To Cook:

- Heat a non stick pan and grease it with a few drops of oil
- Reduce the heat to "low"
- Add a ladle (or two) of the batter. Spread it to form a pancake
- Add a few drops of oil on the sides
- Continue cooking on a low heat for the oats and besan to cook well
- When the top of the pancake is almost dried up, flip it to cook on the other side
- Add a few drops of oil of required
- You can increase the heat to medium. Press with a spatula to ensure that the cooking is even on all sides
- Remove from heat when both sides have cooked and are golden brown
- Serve hot with your favourite chutney or ketchup

1 comment:

  1. Nice one a must try recipe...:)
    1st tym @ ur blog do visit My Cook Book @


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