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Semolina Pancakes

fast.cook's picture
Ingredients
  Coarse semolina 1 1⁄2 Cup (24 tbs)
  Yogurt 1 1⁄2 Cup (24 tbs)
  Water 3⁄4 Cup (12 tbs) (Approximately)
  Baking soda 1⁄4 Teaspoon
  Green chilies 2 , chopped
  Coriander leaves 2 , chopped (Cilantro)
  Chopped onion 1 Cup (16 tbs)
  Tomatoes 2 , chopped
  Carrot 1 , grated
  Salt To Taste
  Pepper To Taste
Directions

Mix all ingredients of the batter together in a bowl.
Beat well, adding enough water to make a batter of thick pouring consistency.
Heat a non stick pan (not too hot).
Smear 1 tsp oil in the centre or use a non stick cooking spray.
Remove pan from heat and pour a laddie (karchhi) of batter.
Spread with the back of the laddie.
Return to heat.
After 1 minute, when the edges start getting cooked, add 1 tsp of oil on the sides.
When the top starts to cook and bubble, sprinkle 2 tbsp of topping on the pancake.
Drizzle a few drops of oil on the vegetables.
Press lightly.
Turn over when the underside turns golden.
Cook the other side till the onions get a hint of brown.
Remove from pan and serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1252 Calories from Fat 126

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 44.1 mg14.7%

Sodium 960.8 mg40%

Total Carbohydrates 231 g76.9%

Dietary Fiber 17.6 g70.4%

Sugars 33 g

Protein 49 g97.1%

Vitamin A 261.7% Vitamin C 163.3%

Calcium 54.1% Iron 26.4%

*Based on a 2000 Calorie diet

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Semolina Pancakes Recipe