Return to Vegetarian Dinner Recipes

 

Vegetable Pancakes

4 star rating
 

Add a Photo

Submitted by: malligai

 

These healthy vegetarian pancakes are loaded with whole grains and legumes and flavored with savory Indian spices--serve with hot or sweet chutney.
 

Ingredients

  • 2 cups rice
  • 1/2 cup millet
  • 1/2 cup barley
  • 1/2 cup black lentils or urud dhal, washed
  • 12 cups water
  • 1 package yeast
  • 1 tbsp thinly sliced fresh ginger
  • 1 tsp minced garlic
  • 1 tsp cumin powder
  • 1 tsp freshly ground pepper
  • 4 green chilies, optional
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced tomatoes
  • 1/2 cup thinly sliced red bell peppers
  • 1/2 cup finely chopped cilantro
  • Salt to taste
  • 1 cup vegetable oil

Save Recipe

Interact

 
Method

Soak rice, millet, barley and urud dhal or lentils in water for a couple of hours. Drain and add to a food processor or blender. Slowly add 3-4 cups of water. Add yeast and let it ferment for 3 to 4 hrs at room temperature. You may also refrigerate batter overnight and make pancakes the next day. Add ginger, garlic, chilies, onion, tomatoes, bell peppers, cumin, pepper and cilantro to the batter. Salt to taste. Use a nonstick skillet to cook pancakes--heat over medium high heat. Grease skillet and spread two cups of batter with a ladle just as you would for making any other pancake. Reduce heat to simmer and cook covered for two to three minutes. Turn over and cook other side, about 2 minutes. Remove from heat. You may butter it if desired. Serve hot with hot or sweet chutney.

 

Notes: These vegetable pancakes are nutritious because of the whole grains (barley and millet) and the lentils. Vegetables and spices add to the taste and nutritional value of the pancakes. Urud dhal is available in Indian grocery stores.

 

Number of Servings: 6

 

Submitted by: malligai ()

 

Advertisement