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Tuesday, December 7, 2010

Cucumber Pancakes

In my quest to find some tasty & healthy breakfast recipes I came across Tarla Dalal's book called 'Healthy Breakfast' which has many easy to prepare recipes classified under categories such as 'Breakfast in a Jiffy', 'Breakfast with Planning', 'Breakfast using Left-overs', 'Healthy Drinks'and Butter & Salt substitutes. Nutritive values at the foot note of each recipe helps weight watchers & the health conscious count their calories before they eat. Hmmm, not bad at all for a person who loves her breakfast as much as her diamonds. One the most innovative recipes was the Cucumber pancakes which is easy, yummy & healthy as well. Do try it! Im sure you'l make it over & over again like I do.


Makes 8 pancakes (palm size)

Cucumber Pancakes
You Need:
For the pancakes
  • 1 cup semolina (fine rawa)
  • 2 cups cucumber, grated
  • 2 tbsp grated jaggery (gur)
  • 1 green chilli, chopped
  • 1/4 cup low fat curds (yogurt)
  • salt to taste
  • 3 tsp oil for cooking
Method:
1. Combine all the ingredients except the oil and make a batter of dropping consistency using a little water
2. Divide into 8 portions
3. Heat a non-stick pan and grease it lightly with oil
4. Spread one portion on the non-stick pan to make a pancake of 3mm to 4mm thickness
5. cook one side over a slow flame until the base is golden brown in colour. Turn over to cook the other side.
6. Remove the pancake and repeat with the remaining batter to make 7 more pancakes
7. Serve hot with Nutritious Green Chutney.

8 comments:

  1. a new variation of making dosas. i liked the taste.

    ReplyDelete
  2. A new variation of making dosas.
    I liked the taste.

    ReplyDelete
  3. These tasted nice. Once made hoe long can you keep batter in fridge? Also if I make these without the yoghurt and use plain flour to substitute the semolina would it work and then could you keep that batter for longer as it has no dairy ingredients? Thanks

    ReplyDelete
  4. @ Raf: I have usually kept the batter for upto 2 days, right at the back of the shelf where it is the coldest. I wouldn't recommend you to keep it for longer than that. Also, semolina is a healthier option than refined flour. You can always pre mix the dry ingredients Raf and add the yogurt when you are ready to fry these pancakes, that way you have breakfast ready on the go and also don't have to worry about spoilage!

    ReplyDelete
  5. Ive tried these by shallow frying them and they become more crispy and more hard. this way is also good

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Tuesday, December 7, 2010

Cucumber Pancakes

In my quest to find some tasty & healthy breakfast recipes I came across Tarla Dalal's book called 'Healthy Breakfast' which has many easy to prepare recipes classified under categories such as 'Breakfast in a Jiffy', 'Breakfast with Planning', 'Breakfast using Left-overs', 'Healthy Drinks'and Butter & Salt substitutes. Nutritive values at the foot note of each recipe helps weight watchers & the health conscious count their calories before they eat. Hmmm, not bad at all for a person who loves her breakfast as much as her diamonds. One the most innovative recipes was the Cucumber pancakes which is easy, yummy & healthy as well. Do try it! Im sure you'l make it over & over again like I do.


Makes 8 pancakes (palm size)

Cucumber Pancakes
You Need:
For the pancakes
  • 1 cup semolina (fine rawa)
  • 2 cups cucumber, grated
  • 2 tbsp grated jaggery (gur)
  • 1 green chilli, chopped
  • 1/4 cup low fat curds (yogurt)
  • salt to taste
  • 3 tsp oil for cooking
Method:
1. Combine all the ingredients except the oil and make a batter of dropping consistency using a little water
2. Divide into 8 portions
3. Heat a non-stick pan and grease it lightly with oil
4. Spread one portion on the non-stick pan to make a pancake of 3mm to 4mm thickness
5. cook one side over a slow flame until the base is golden brown in colour. Turn over to cook the other side.
6. Remove the pancake and repeat with the remaining batter to make 7 more pancakes
7. Serve hot with Nutritious Green Chutney.

8 comments:

  1. a new variation of making dosas. i liked the taste.

    ReplyDelete
  2. A new variation of making dosas.
    I liked the taste.

    ReplyDelete
  3. These tasted nice. Once made hoe long can you keep batter in fridge? Also if I make these without the yoghurt and use plain flour to substitute the semolina would it work and then could you keep that batter for longer as it has no dairy ingredients? Thanks

    ReplyDelete
  4. @ Raf: I have usually kept the batter for upto 2 days, right at the back of the shelf where it is the coldest. I wouldn't recommend you to keep it for longer than that. Also, semolina is a healthier option than refined flour. You can always pre mix the dry ingredients Raf and add the yogurt when you are ready to fry these pancakes, that way you have breakfast ready on the go and also don't have to worry about spoilage!

    ReplyDelete
  5. Ive tried these by shallow frying them and they become more crispy and more hard. this way is also good

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)