These light and fluffy spicy pancakes will keep you full and satisfied without a single ounce of guilt. They are very easy to make and have a good ratio of carb and protein. About 20-30% of your daily calories should generally come from protein. So here is a great way to do so without any compromise on your tastebuds. We have replaced maida which is generally the choice of base with whole wheat flour. So let’s spice up our menu with these pancakes.
Prep time : 10 mins
Cooking time : 15 mins
Recommended portion Size : 1 pancake
|Cumin seeds||1 tsp.|
|Green chilli, finely chopped||1 tsp.|
|Garlic, finely chopped||½ tsp.|
|Ginger, peeled and finely chopped||½ tsp.|
|Whole wheat flour||1 cup, 125g|
|Low Fat milk||1 cup, 250ml|
|Pepper powder||½ tsp.|
Take a tsp. of oil in a dry, medium-hot pan. When the oil is hot enough, add the cumin seeds in for about 1 minute until aromatic.
Did you know? Cumin is a spice made from the dried seed of plant Cuminum cyminum, which is a member of the parsley family.
Sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat and let it cool.
Put this mix into a bowl. Add in the whole wheat flour, pepper and salt
Make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, and then gradually add the remaining milk. Continue whisking until the mixture is smooth.
Leave the batter to rest for 10 minutes.
Heat the dosa pan, and then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk.
Pour in a ladleful of batter and spread it like a dosa. Cook for a minute on one side until golden and crisp, then flip it and continue to cook for a further minute until cooked through. Repeat with the remaining batter.
Serve it hot with curds.