savory pancake -handvo
This is a breakfast or light lunch which I have made in baked way which is low in fat than the regular version. This is a very healthy ,tasty and satisfying breakfast. It will keep you full for longer time because of it’s protein contents and iron from chick-pea and semolina.
Ingredients:
2 cup Semolina or farina cereal
3/4 cup Chick pea flour,
1/4 cup vegetable oil,
1cup plain yogurt
3/4 cup vegetables like Zucchini or Bottle gourd grated
Salt to taste
1 tsp. Sugar
¼ tsp. Turmeric powder,
¼ tsp. red paprika powder,
2 tsp. Garlic, green chillies, ginger paste
1tsp. sesame seeds,
½ tsp. carom seeds
Asafoetida a pinch
1 tsp. soda bi-curb
½ tbs. lime juice or 1tsp citric acid dissolved in water
1 tsp. mustard seeds
Method:
Mix semolina and chick pea flour and yogurt.
Add the grated vegetables to the mixture.
Add ginger, garlic and green chilli paste, turmeric powder, sugar and salt.
Also add some water to make the batter medium consistency.
Grease a baking pan or muffin pan. Pour the batter on that. If you use muffin pan, just fill ¼ of the pan.
Heat oil and add mustard seeds and asafoetida.
Pour seasoned oil over the batter.
Bake on the middle rack of the preheated oven at 350 degree F for 30-35 minutes, until top crust become crispy.
Broil on top rack for another 5 minutes.
Take out from the oven and let it stand for 10 minutes.
Garnish with chopped cilantro and scraped coconut, which is optional.
Serve hot.
