About:

This dosa/pancake is a tasty healthy, fluffy pancakes and is perfect for a quick breakfast that can be served with any dips/chutney of your choice. They’re a fantastic way to sneak in more vegetables to your meal.

These savory pancakes are easy and will be a perfect side to any southwest meal and makes a wonderful breakfast too.

Yields: 4 servings
Preparation time: 15 minutes
Cooking time: 25-30 minutes

Ingredients:

• Chickpea/Gram/Besan flour-2 cups
• Rice flour-1/2 cup
• Grated cucumber-1/2 cup
• Grated cauliflower-1/4cup
• Grated broccoli-1/4cup
• Finely chopped onion-1medium
• Natural yogurt-1/2cup
• Minced ginger-1/2inch
• Carom seeds/ajwain-2tsp (can substitute with cumin seeds)
• Chilli powder-1tsp
• Salt- to taste
• Oil –for greasing

Procedure:

• In a bowl combine all the dry ingredients-chickpea flour, rice flour, salt, chilli powder, carom seeds.
• In other bowl whisk yogurt, 1cup of water into a smooth to this stir in dry ingredients to a smooth lump-free batter. (add in extra water if the batter if required)
• Add the veggies –cauliflower, broccoli, cucumber, onion, minced ginger and mix to combine.
• Heat a non-stick pan and drop a ladle full of batter on a greased hot pan.

• Press and spread to even out into a thick pancakes and cook both sides until golden brown (approx2-3minutes)
• Repeat with the rest of the batter.
• Transfer the pancake to a serving plate and serve hot with yogurt dippings/ dips.

Flaxseed Chutney Powder:

Split peas Chutney:

Cabbage Chutney:

Coriander Chutney:

Note:

• Any vegetables of choice can be used as a variation.