Lauki Pancakes: Savory Indian Bottle Gourd Flatbreads
45 minutes
1016 reads
About Lauki Pancakes: Savory Indian Bottle Gourd Flatbreads
Transport your taste buds to India with these savory and healthy Lauki Pancakes! These aren't your ordinary pancakes – they're delicately spiced bottle gourd flatbreads, perfect for a nutritious breakfast or a light and satisfying meal.Imagine the fragrant aroma of ginger, green chilies, and cumin mingling with the tender grated bottle gourd. Pan-fried to a beautiful golden hue, these pancakes offer a unique, subtly spiced flavor and a delightfully soft texture.Enjoy them with a dollop of cool yogurt or your favorite vibrant chutney for a truly complete and unforgettable culinary experience.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Produce
- 250 gm Bottle Gourd lauki, grated
- 1 tsp Ginger grated
- 2 Chilies crushed, green
- 1/4 cup Coriander dhania, finely chopped
Dry Ingredients
- 1/2 cup All-Purpose Flour
- 1 tbsp Semolina suji
- 1 1/2 tsp Salt or to taste
- 1 tsp Cumin Seeds
Other
- 2 tbsp Oil for cooking
Instructions
- In a large bowl, combine the grated bottle gourd, grated ginger, crushed green chilies, and chopped cilantro.
- Add the all-purpose flour, semolina, salt, and cumin seeds to the bowl. Mix well to combine.
- Gradually add water to the mixture, stirring constantly, until a thick batter forms. The batter should be pourable but not too runny.
- Heat the oil in a large non-stick skillet or griddle over medium heat. Once the oil is hot, add a spoonful of batter to the skillet for each pancake.
- Spread the batter slightly with the back of the spoon to form a thin circle. Drizzle a little more oil around the edges of each pancake.
- Cook for about 1-2 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to appear on the surface and the edges look set.
- Serve the lauki pancakes hot with your favorite chutney or yogurt.
Recipe Notes
Good To Know
- After grating the bottle gourd, lightly squeeze out excess water before mixing with other ingredients. This prevents the batter from becoming too runny and helps achieve crispier pancakes.
- For an extra crunch, sprinkle some toasted sesame seeds or chopped nuts into the batter just before cooking.
- If you prefer a gluten-free version, substitute the regular flour with chickpea flour (besan) or a mix of rice and millet flours for an added nutritional boost and a different texture.
- Serve the pancakes hot, topped with a dollop of spiced yogurt or tangy green chutney, and garnish with finely chopped fresh coriander for a vibrant, appetizing presentation.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will result in lighter pancakes.
- Adjust the consistency of the batter by adding a little more water or flour as needed. It should be thick but pourable.
- Cook the pancakes over medium heat for even browning and to ensure they are cooked through.
Storage Instructions
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat them in a dry skillet over medium heat or in the microwave until warmed through.
Related Posts You May Like
Recipe Nutrition
Calories: 2018kcalCarbohydrates: 466gProtein: 76gFat: 27gSaturated Fat: 2gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 1710mgFiber: 250gSugar: 138g
muktisahay
Articles: 212
3 Comments
Leave a Reply
You must be logged in to post a comment.
I’m loving this recipe already!
Looks so delicious! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.