When the weekend arrives, many families face a dilemma in choosing a morning meal. Daily consumption of foods such as poha, upma, or oil-fried parathas often leads to feelings of fullness and boredom. In such a situation, if you want to prepare something new, light, tasty, and nutritious for the whole family on the weekend, savory pancakes made from semolina, legume flour, and yogurt are an excellent option.
These pancakes, which are made from just one cup of semolina, a small amount of legume flour, fresh yogurt, and favorite vegetables, turn out not only to be very airy and soft but also require minimal oil during cooking. Serving these pancakes with green paste and tea guarantees that both children and adults will enjoy them and ask how to make them.
The following ingredients will be needed for preparation: 1 cup of semolina (rava), 1/2 cup of legume flour, 1/2 cup of fresh whipped yogurt, 1 cup of finely chopped vegetables (carrot, bell pepper, onion, tomato, sweet corn), 2 green peppers, and 1 inch of ginger (finely chopped), 1/2 teaspoon of cumin and fenugreek seeds, 1/2 teaspoon of turmeric and red pepper powder, 1/4 teaspoon of Eno or baking powder, 1 tablespoon of oil (for frying and greasing), salt to taste, and fresh green cilantro.
First, mix the semolina, legume flour, yogurt, salt, and the required amount of water in a bowl to obtain a slightly thick mixture. Cover this mixture and let it sit for 10 minutes so that the semolina has time to swell.
After 10 minutes, add the chopped vegetables, green pepper, ginger, turmeric, red pepper, and green cilantro to the batter. Heat 1 teaspoon of oil in a small pan and make an aromatic tempering with cumin and fenugreek, then add it to the batter. This tempering will give the pancakes a wonderful taste and aroma.
About one minute before starting to cook the pancakes, add 1/4 teaspoon of Eno or baking powder to the batter and gently stir in 1 teaspoon of water.
Grease a non-stick skillet or mini pancake press with a little oil. Pour a large spoonful of batter onto the skillet and spread it into a slightly thick layer. Set the heat to medium or low and cover with a lid, cooking for 2-3 minutes until the top surface dries and the bottom becomes golden brown. Then, grease, flip, and cook covered until crispy on the other side.
Serve the finished hot semolina and legume flour pancakes with your favorite green or ketchup sauce.