Time for the next post for Hopscotch. It is kind of becoming a ritual that I disappear every year for a good number of days from my blog. And each time when the new year commences, I make the same resolution time and again, over and over, which is, to be regular with uploading posts through the whole year. I also make plans on requesting my favourite bloggers to do guest post for me. I propose and Gods dispose all my best laid plans. To my utter dismay it simply does not happen the way I want it to be! But I guess such is life. SO, this year, NO new year’s resolution for me as far as my blog is concerned. I intend to flow with the current and upload the posts as and when it is possible. This way I won’t get flustered or go on the guilt trip.
After seeing so many pancake recipes at EFS it is anyone’s guess how much I love pancakes. I have my own reasons for that. They are easy to make and so good to eat that I always find myself reaching out for them for breakfast or for brunch. Kids love them and they are great to pack for their lunch box. Today I dished out the multigrain pancakes that are gluten free and also vegan friendly. I threw in some shredded radish since they are in season and pep up the taste of these pancakes. Feel free to swap them with pumpkin or carrots if you wish to. I love adding rice flour to my savory pancakes since they add a lovely crispness to them. You can omit it and substitute with ragi flour. (Ragi flour is rich in calcium.)
1 C Ragi Flour (Nachni Flour / Finger Millet Flour)
½ C Chana Dal (split Bengal Gram)
½ C Rice Flour
1 tsp Green Chili (use less or omit, as needed)
2 heaped tbsp fresh chopped Cilantro (Coriander)
½ tsp Red Chili Powder
¾ tsp Garam Masala
Salt to taste
1 Cup washed & shredded, Radish (do not squeeze the water from radish)
1 plus ¾ C Water
Oil for frying
Soak the chana dal overnight or in hot water for 2 hours. Grind to paste using half a cup of water.
Mix all the ingredients, except oil, together along with ground chana dal. Make the batter using rest of the water. (Add the water gradually and reduce the amount in case you like the pancake to be of thick consistency. I prefer mine thin and crisp and this amount was perfect)
In a non stick pan pour a little oil and grease it. Add a table spoon of batter and spread it as thin as you can. Cook on medium heat drizzling more oil if required. (these pancakes do not require too much oil) Cook each side for 2 minutes or till crisp and golden. Serve hot with sesame potatoes (scroll down for recipe).
Yield – Makes 12 Pancakes (size in the pic)
For Sesame Potatoes
4 C of dice Boiled Potatoes (I diced them in small size)
2 tbsp Oil
2 tbsp Ghee (vegans can substitute it with regular cooking oil)
1 tsp Mustard seeds
½ tsp Cumin Seeds
1 tbsp White Sesame seeds
1 tbsp Black Sesame Seeds
1 tsp chopped Green Chili
Salt to taste
(feel free to add aromatics such as ginger &/or garlic to enhance the flavors of potatoes)
1½ tbsp Coriander Powder
½ tsp Chili Powder
Fresh chopped cilantro to garnish
Heat the oils together, in a pan (oil should not be smoking) and add cumin & mustard seeds. Tip in the sesame seeds and fry till all start to crackle. Quickly add in the curry leaves and green chilies (be careful they will splatter hot oil), diced potatoes.
Add the chili powder, salt, coriander powder and mix everything together. Cook for 3 minutes (the time will depend on done-ness and size of diced boiled potatoes) and remove from heat. Squeeze in the juice of a lime and add chopped coriander, stir and serve hot along with the pancakes.
Other recipes for healthy Pancakes
Moong Dal Chila – Mung Bean Pancakes (Gluten free, Vegan friendly)
Sweet Corn & White Pumpkin Oatmeal Pancakes
Spinach & Ricotta Cheese Pancakes (Gluten free)
Spicy Pumpkin Pancakes (Gluten free, Vegan friendly)
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