Savory Vegetable Semolina Pancakes with Creamy Mayonnaise
35 minutes
716 reads
About Savory Vegetable Semolina Pancakes with Creamy Mayonnaise
Start your day with these delightful Savory Vegetable Semolina Pancakes! A healthy and delicious alternative to traditional pancakes, this recipe combines fluffy semolina with vibrant vegetables like bell peppers, carrots, and onions for a nutritious and flavorful breakfast or snack.The subtle spice from green chilies adds a delightful kick, perfectly balanced by the creamy richness of mayonnaise. Easy to make and even easier to enjoy, these pancakes are a guaranteed hit with both kids and adults.Prepare to be amazed by the ease and deliciousness of this recipe. Get ready to elevate your breakfast game with these unique and satisfying savory pancakes!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Pancakes:
- 1 cup Semolina also known as suji
- 1/2 cup Bell Peppers finely chopped
- 1/2 cup Carrot finely chopped
- 1/2 cup Onion finely chopped
- 1 tbsp Chili Pepper finely chopped (adjust to taste), green
- 1/2 cup Coriander also known as coriander, finely chopped
- 1 1/2 tsp Salt or to taste
- 3 tbsp Yogurt also known as curd
- 1/2 tsp Chili Powder (optional, for extra heat), red
- 2 Eggs
- 1/4 cup Water or as needed to adjust batter consistency
- 5 tbsp Vegetable Oil for cooking
For Serving:
- Mayonnaise as needed, for spreading between pancake layers
- Optional Mint Leaves for garnish, fresh
Instructions
Prepare the Semolina
- Dry roast the semolina in a pan over low heat for about 10 minutes, stirring frequently, until lightly golden.
Combine Ingredients
- In a large bowl, combine the roasted semolina, chopped bell pepper, carrot, onion, cilantro, green chili, salt, and red chili powder (if using).
Make the Batter
- Add the eggs and mix well. Stir in the yogurt and enough water to create a pancake batter consistency—not too thick, not too thin. Let the batter rest for 10-15 minutes.
Cook the Pancakes
- Heat vegetable oil in a non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Assemble and Serve
- Once cooked, you can optionally use a circular cutter to shape the pancakes. Layer the pancakes on a serving plate, spreading mayonnaise between each layer. Garnish with fresh mint leaves and serve immediately.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of garam masala or turmeric to the pancake batter.
- If you prefer a thinner pancake, add a little more water to the batter.
- Feel free to experiment with other vegetables, such as zucchini or spinach.
- To make these pancakes ahead of time, cook them and store them in an airtight container in the refrigerator. Reheat gently before serving.
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Recipe Nutrition
Calories: 353kcalCarbohydrates: 33gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 855mgFiber: 2gSugar: 2g
Nandini Diwakar
Articles: 36
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
I’m eager to make this recipe!
This looks delightful! Thanks for the recipe.
This is delightful! Thanks for the recipe.