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Ruchik Randhap

Food & Memories of Mangalore

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December 7, 2010

Cucumber Pancakes

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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.
 
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Cucumber Pancakes

Cucumber pancakes are made with semolina, cucumbers, jaggery and chillies to give them a well rounded flavour. They make for a quick and healthy breakfast on busy mornings
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Course: Breakfast
Cuisine: Indian
Keyword: Cucumber, Pancakes, Semolina
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 112kcal
Author: Shireen Sequeira

Ingredients

  • 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

Instructions

  • Combine all the ingredients except the oil and make a batter of dropping consistency using a little water
  • Divide into 8 portions
  • Heat a non-stick pan and grease it lightly with oil
  • Spread one portion on the non-stick pan to make a pancake of 3mm to 4mm thickness
  • cook one side over a slow flame until the base is golden brown in colour. Turn over to cook the other side.
  • Remove the pancake and repeat with the remaining batter to make 7 more pancakes
  • Serve hot with Nutritious Green Chutney.

Nutrition

Nutrition Facts
Cucumber Pancakes
Amount per Serving
Calories
112
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
23
mg
1
%
Potassium
 
96
mg
3
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
32
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Breakfast Tagged With: Chutneys, Dosas, Healthy Breakfast, Indian Breads and Pancakes

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Comments

  1. May says

    December 7, 2010 at 4:22 pm

    Welcome back Shireen…:)

    Reply
  2. Shireen says

    December 8, 2010 at 9:05 am

    Thanks May 🙂

    Reply
  3. Usha D'Silva Rego says

    November 14, 2011 at 8:52 am

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

    Reply
  4. Usha D'Silva Rego says

    November 14, 2011 at 8:53 am

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

    Reply
  5. Shireen Sequeira says

    November 14, 2011 at 6:17 pm

    Thanks Usha, glad u liked it 🙂

    Reply
  6. Raf says

    January 22, 2016 at 8:43 pm

    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

    Reply
  7. Shireen says

    January 23, 2016 at 7:29 am

    @ 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!

    Reply
  8. riazfir says

    January 23, 2016 at 5:22 pm

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

    Reply
  9. SS says

    September 1, 2018 at 4:59 pm

    instead of yoghurt can we just add water?

    Reply
    • Shireen Sequeira says

      September 8, 2018 at 4:26 pm

      Yes you can!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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