Description
This 10-minute breakfast recipe features crispy vegetable pancakes made with fresh veggies, rice flour, and eggs. Perfect for hectic mornings, this healthy and delicious dish gives you a boost of energy to tackle your day.
Ingredients
- 2 onions, sliced
- 1/2 cabbage, sliced
- 1 large carrot, sliced
- 5–6 green chilies, chopped (adjust to taste)
- 1-inch ginger, chopped
- A handful of coriander leaves, chopped
- Salt to taste
- 1/2 tsp black cumin seeds (kalonji)
- 1/2 tsp cumin seeds
- 1 egg
- 1 cup rice flour
- Water as required
Instructions
1. Prepare the Vegetables:
- Slice the onions, cabbage, and carrot thinly.
- Chop the green chilies, ginger, and coriander leaves.
2. Mix the Ingredients:
- In a mixing bowl, combine the onions, cabbage, carrot, chilies, and ginger.
- Add the coriander leaves, salt, black cumin seeds, and cumin seeds.
- Crack the egg into the bowl and mix everything thoroughly.
3. Make the Batter:
- Gradually add rice flour to the mixture.
- Slowly add water while stirring to form a thick batter that holds the vegetables together.
4. Cook the Pancakes:
- Heat a non-stick skillet over medium heat and grease lightly with oil.
- Pour a ladleful of batter onto the pan, spreading it into a pancake shape.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter.
5. Serve and Enjoy:
- Serve the pancakes hot with yogurt, chutney, or your favorite dipping sauce.
Notes
- Adjust the spice level by adding more or fewer chilies.
- If the batter is too thin, add extra rice flour to thicken it.
- Fresh vegetables work best for flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion