Semolina Veggie Pancakes- Quick Healthy Breakfast Recipe

If you love savoury pancakes, then these semolina or rava pancakes are for you. These are Indian style savoury pancakes that are eaten with green chutney or ketchup. They are crispy on the outside and soft on the inside. It makes wholesome, healthy and an easy breakfast choice.

Indian cuisine is known for its flavourful savoury pancakes so much so that every state has its own recipe and endless variations to that recipe. It contains a good balance of carbohydrates, proteins, vitamins, minerals and good fats. Indian pancakes are made with different flours such as chickpea flour, rice flour, semolina (sooji). They are nourishing and can be had as a light meal any time of the day. Here’s another amazing Indian savoury pancake made with chickpea flour which you can try- Healthy Iron Rich Pancake

These Semolina pancakes are a variation of popular South Indian breakfast Uthappam. To make these all you need to do is mix some ingredients and make crispy outside and soft inside pancakes.

RECIPE: serving 8 pancakes

Ingredients 

• 1 cup Semolina/Sooji/Rava
• 1 cup Homemade Curd or Yogurt
• 3 tbsps chopped Onion
• 1/2 cup chopped Capsicum 
• Handful of chopped Coriander Leaves
• Handful of Chopped Curry Leaves
• 1/2 tsp Cumin Seeds
• A pinch of Asafoetida/ Hing
• 1/2 tsp Baking Soda
• Salt to taste
• 1/2 tsp Red Chilli Powder
• 1 tsp Oil
• 1/2 tsp Mustard Seeds
• Ghee/Oil for cooking
• 1/4th cup Water or as required for smooth batter
• 1/2 tsp Grated Ginger

Instructions

• Take semolina/suji/rava in a large bowl. Add 1 cup curd to it. Mix well.

• Add a little water at a time if batter feels too thick.  Keep it aside for 15 minutes. 

• Check the batter after 15 minutes. Semolina will fluff. Batter consistency is similar to Idli batter. It is neither too thick nor thin. If it’s too thick, add a little water. Add salt to taste. 

• Add finely chopped onions, capsicum, coriander leaves, red chilli powder (optional) and ginger and mix well.

• In a small pan heat 1 tsp of oil then add cumin seeds and a pinch of hing (asafoetida). Let the cumin seeds splutter then add chopped curry leaves. Cook for 10-15 seconds and then transfer this tempering to the prepared batter and mix well.

• Once you are ready to cook, add 1/2 tsp baking soda and mix gently.

• Heat a non stick pan or griddle. Bring it to medium heat. Add a tsp of ghee, scatter a pinch of mustard seeds. Once the seeds start sputtering, put 1/3rd cup of batter over it and spread a little. 

• Cover it with a lid. The idea is to cook the pancake in its own steam so that it fluffs up. Once the top sets and edges turn brown, flip it. 

• Cook the other size in a similar way. Cook both sides till golden brown. In the same way cook the remaining pancakes.

• Enjoy it with mint and coriander chutney

Notes

1. Do not add Eno. It’s an antacid and it’s bad for health. Baking soda will do the similar job and is not harmful when taken in moderation.
2. You can choose to add vegetables of your choice. Cabbage, tomatoes, carrots or spinach go very well in these pancakes.
3. It is important to cook the pancakes on medium-low to low heat for a longer period to ensure the middle is cooked well.
4. Do not press the pancake down with your spatula, pressing down makes the middle stodgy and you will never get a fluffy pancake.
5. You store the leftover batter in the refrigerator for 2 days. It will taste the same but pancake batter might turn flat and may not yield fluffy pancakes.