Masala pancake
The contrasting flavours and textures of pancake makes it stuffed with happiness and delight. This breakfast dish can also be served in tiffin, making it a great, delightful start for busy, tired day. A perfect punch of nutrients and taste for a healthy breakfast.
Preparation Time: 5 mins Cooking Time: 5 mins.
Makes 4 - 5 servings
Ingredients
½ cup mix vegetables (chopped in chopper)
(corn, capsicum, tomato, green chilly, coriander)
½ cup besan
2 tbsp rice flour
2 tsp red chilly powder
1 tsp coriander powder (dhaniya powder)
¼ tsp hing
Pinch turmeric
Salt as per taste
Toppings
25g paneer
2 tbsp finely chopped coriander-mint (pudina)
1 cheese cube
1 tsp red chilly powder
½ tsp rock salt
½ chaat masala
Method
- Take grated paneer and cheese in a bowl. Add the coriander, mint, red chilly powder, rock salt and chaat masala in the same bowl. Mix the mixture well to make the topping.
- Take mix vegetables in a bowl and add besan, rice flour, red chilly powder, dhaniya powder, hing, turmeric powder, and salt. Mix it well to make the better.
- Grease the non-stick pan with oil and spread better over it.
- Put the topping over it. Cover it with a lid and cook it for 2 – 3 mins.
- Hot masala pancakes are ready to gobble up.
