It’s important to keep healthy food interesting if you wish to consume it again and again, isn’t it. I like experimenting with my breakfast a lot. This way I am not bored and I look forward to it. It is the most important meal of the day after all.
If you have seen my blog and my Instagram or Facebook Feed, you would have realized by now that I am a big fan of savory pancakes or cheelas. I like making Besan Cheelas, Moong Daal Cheelas, Quinoa and Broccoli Pancakes, Peas Pancakes and so on.
This is another one of my trial recipes that turned out to be great. I added Zucchini and Capsicum to the batter. You could also add carrots, beans, boiled peas or anything else for that matter.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Low
- Oats – ¾ cup
- Zucchini – 1
- Curd – ½ cup
- Capsicum – ½
- Vegetable oil – 2 tablespoons
- Baking soda – ½ teaspoon
- Salt – to taste
- Peel and grate the Zucchini and keep it aside. Similarly, finely chop the capsicum as well after removing seeds and the inner white layers.
- Grind oats in a blender into a fine powder.
- In a bowl, add the oats powder, curd, salt and some water and make it into a nice batter.
- Add zucchini and capsicum to it and mix well.
- Let the batter rest for 15-20 minutes.
- Then add baking soda to the batter and mix well.
- Heat a non-stick pan and grease it with some oil.
- Once it is hot, sprinkle some water drops and add a ladle of batter once the water evaporates. In a circular motion, spread the batter to make a thin pancake.
- The pancake should be done on one side in about 3-4 minutes on medium heat and flip it on the other side with light hands.
- Let it cook for another 2-3 minutes and it should be done.
- Repeat this step till the entire batter is used.
- Serve hot with coriander chutney.
I have not added any binding agent to these pancakes and hence they are really light and soft. If they break a lot for you, you could add 1-2 teaspoons of besan/chickpea flour.