Oats & Lentil Vegan Pancake / Adai / Chilla (Step By Step Pictures)

Oats and lentil are super nutritious , healthy & tasty combination & are great for breakfast.

Oats & Lentil Vegan Pancake

Preparation Time:- 30 minutes
Cooking Time:- 15 minutes
Makes:- 6-7 pancakes
Recipe Source:- Preety's Kitchen

Ingredients:-

Oats:- 1/2 Cup
Bengal Gram Lentil/Channa Dal:- 1/2 Cup
Water:- 1/4 + 1/2 Cup
Ginger:- 1 Tbsp, chopped
Garlic:- 2 cloves, chopped
Salt
Turmeric:- 1/2 Tsp
Red Chilli Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Carrots,shredded:- 1/4 cup
Onion:- 1/4 cup, chopped finely

Oil

Procedure:-

1) Wash the channa dal/bengal gram lentil well with water and then soak for 15-30 minutes.

2)Grind oats in the coffee grinder to make a fine powder and keep it aside.

3)After soaking time is over, grind together lentil/dal, ginger, garlic and 1/4 cup of water into a smooth paste.

4) Transfer it into a bowl. Add powdered oats, salt, turmeric powder, red chilli powder & garam masala powder, mix well.

5) Add 1/2 Cup of water to make a thin batter for pancake, add carrots and onions, mix well.

6) Heat a non-stick pan on medium heat & grease it lightly with oil .

7) Spread 1/4 cup batter on the non-stick pan to make a pancake.

8) Cook one side over a slow flame until the base is golden brown in color. Turn over to cook the other side.

9) Remove the pancake and repeat with the remaining batter to make more pancakes.

Serve hot with any nutritious chutney, pickle ,ketchup or enjoy as it is.

Enjoy..:)

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Cucumber Indian Style Pancake / Kheere Aur Kakdi Ka Chilla / Vegan / Eggless

A good way to snack is by eating something light but also healthy. Here is an innovative way to eat cucumbers. Make pancakes out of them. They are usually prepared for breakfast, especially when you have to make a quick breakfast.Very easy to prepare, gets ready in minutes.

Cucumber Indian Style Vegan Pancake / Kheere Ka Chilla

Recipe Source:- Preety's Kitchen

Preparation Time : 5 mins.
Cooking Time: 10 mins.
Makes 4 pancakes.

Ingredients:-

Cucumber,grated - 1 (about 1 Cup)
Chickpea/Gram flour/besan:- 1/4 Cup
Rice Flour:- 1/8 Cup
Red chilli powder:- 1/4 Tsp
Turmeric Powder:- 1/4 Tsp
Coriander Powder:- 1/4 Tsp
Cumin Powder:- 1/4 Tsp
Salt
Carom Seeds:- 1/2 Tsp
Cilantro leaves,chopped:- 2 Tbsp


Oil for frying

Procedure:-

1) Combine all the ingredients except the oil and make a batter of dropping consistency.( You don't need to add any water as cucumber will loose water to make the batter)

2) Heat a non-stick pan on medium heat & grease it lightly with oil .

3) Spread 1/4 cup batter on the non-stick pan to make a pancake.

4) Cook one side over a slow flame until the base is golden brown in color. Turn over to cook the other side.

5) Remove the pancake and repeat with the remaining batter to make 3 more pancakes.

Serve hot with any nutritious chutney, pickle ,ketchup or enjoy as it is.

NOTES:-

1)You can adjust the spices as per your taste.

2)You can experiment with the quantities of flours too , to make a batter thick or thin.

3)Cucumber can be replaced by zucchini in this recipe to make zucchini pancakes

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Baked Pancake Muffins

I know you all must be thinking what exactly is this baked pancake muffin. So let me tell you ,it is another easy and innovative way to make pancake. You can make this recipe with so many variations, list is endless. Use any of your favorite pancake recipe ( I used this recipe) and combine it with your favorite toppings and voila you have baked pancake muffins.This is really good for breakfast or kids snack.Refrigerate the batter a night before and bake fresh in the morning.

Pour the pancake batter in muffin pan and top it with any topping you like( I used mini chocolate chips, raisins & walnuts)and bake at 350 for 12-14 minutes.

Serve hot as it is or drizzle it with honey or maple syrup

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Vegetarian Mini Pizza Puffs

These mini veggie pizza puffs are just adorable.These are perfect for kids snacks or great as a party appetizer.You can add any ingredients you like or have on your hand like spinach, onions , olives, peppers, garlic , pineapple,etc..

Adapted from Everyday

Flour:- 3/4 Cup
Baking powder:- 3/4 Tsp
Whole milk:-3/4 Cup
Lightly beaten:- 1 egg
Mozzarella cheese, shredded :- 4 ounces (about 1 cup)
Bell Pepper(green or red):- 1/2cup (very finely chopped)
Onions:- 1/2 Cup (finely chopped) 1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil


Procedure:-

1)Preheat oven to 375o. Grease a 24-cup mini muffin pan.

2)In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella , bell peppers & onions ,let stand for 10 minutes.

3)Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.

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