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

Weekend Brunch: Healthy Vegetable Wraps

This was an impromptu preparation for a Saturday brunch. Quick, healthy and tasty, and not to forget, quite filling.

I used whole wheat parathas, prepared with minimal oil. I made them in advance, and lightly heated them in a microwave before serving.

For the filling, I used whatever veggies I had at hand. You can add more variety based on your choice.

Ingredients:

For the filling:

Cabbage, finely shredded (I used half of a small sized cabbage)

Capsicum: 1 medium, cut in thin strips

Carrot: 1 medium, sliced in 1 inch strips

Onion: 1 medium, sliced

Salt, pepper: to taste

Mixed Italian herbs: 1/2 tsp (approx)

Oil (Olive or Vegetable): 1 - 2 tbsp

For the wraps / rolls:

Tortillas / whole wheat parathas: 4 - 6

Method:

- Heat oil in a pan. Add onions and saute on high heat for a minute

- Add the cabbage and carrots. Reduce the heat to medium and stir fry for around 3 - 5 minutes. Do not cook the veggies completely or else they will lose the crunchiness

- Add the capsicum and saute for another 2 minutes

- Add the salt, pepper and Italian herbs. Mix well

To Serve:

- Take a paratha / tortilla. Heat it slightly in a microwave / tawa / pan

- Place the filling in the center (or slightly away from it)

- Roll it and secure it with a toothpick

- Enjoy it with your favourite chutney / ketchup

Note: I also used the leftover filling to prepare grilled sandwich. It tasted great too. Too bad that I could not take any pictures.