After having seen so many savoury oats recipes here, I am sure you must be getting the impression that I am obsessed with oats but such is not the case. It is just that I keep looking for ways where I can incorporate something healthy in our very first meal of the day. My family isn’t too fond of eating veggies. If it was for them, every day the three square meals would comprise of nothing else but chicken mutton or fish. After my marriage, I noticed that each day in my marital house would begin with nothing but poached eggs and bread or Dahi Chiwda. The lunch and dinner would invariably comprise of some or the other non-vegetarian dish accompanied by a side dish of vegetables or lentils. Forget eating, the sight of so much non-veg food itself used to make me feel sick.
The same is the case with my daughter. She wants to have fish or chicken every single day. However, with her I put my foot down that she needs to supplement her diet with vegetables. There are many veggies that are hard to eat in a curry since their taste is not so appealing. I try and conceal those veggies in pancakes such as this one. Veggies such as pumpkin is not appreciated in my house so it is either these savory Pumpkin Pancakes or this Nutella Swirled Pumpkin Bread and of late the Multi grain Pumpkin Muffins that find themselves in favour with them. These pancakes are a delicious and healthy way to incorporate veggies for those picky eaters. I suggest you use rice flour, as I did with this recipe, since it adds a nice crispy texture to the otherwise soft oats pancakes. Serve them with whatever your taste buds crave for. I served them with Nimbu Chhunda (Lemon Chutney). Check out, at the end of this post, some other chutney links that can go well with these pancakes.
1 C Oats Flour (I used quick cooking oats)
½ Rice Flour (add more for crispier pancakes)
1½ tsp Salt
2 tsp Red Chili Flakes (its not much since the heat is countered by sweet corn)
1 heaped tsp Ginger Garlic Paste (optional)
¾ C Safed Kaddu (Ash Gourd / White Pumpkin) shredded
1 C cooked Corn Kernels
¾ – 1 C Spring Onions, green part only
½ C Fruit Salt (I used Eno brand)
Mix together the oats flour, rice flour, salt and chili flakes. Whisk them well and add 1 cup of water (+ / -). Keep aside for 10 minutes.
Add ginger garlic paste, shredded ash gourd, corn kernels and spring onions and mix everything well together. Check for the consistency of the pancakes and if it is too thick, add a few tablespoons of water. (Keep in mind that the ash gourd will release water too) Mix in the fruit salt
Add a teaspoon of oil on a hot griddle and add two table spoons of this batter. Spread and allow the pancake to cook til you notice bubbles over the top of the pancakes and the edges begin to turn golden brown. Flip the pancake and cook the other side as well. Cook till both sides turn brownish in colour. Remove the pancake on an absorbent sheet and serve hot with chutney of your choice.
Yield: Makes 8 pancakes (Size in the pic)
Try these savory oats recipes too…
Here are some other chutneys…
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