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Semolina Pancakes Recipe
|Coarse semolina||1 1⁄2 Cup (24 tbs)|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs) (Approximately)|
|Baking soda||1⁄4 Teaspoon|
|Green chilies||2 , chopped|
|Coriander leaves||2 , chopped (Cilantro)|
|Chopped onion||1 Cup (16 tbs)|
|Tomatoes||2 , chopped|
|Carrot||1 , grated|
Serving size: Complete recipe
Calories 1252 Calories from Fat 126
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 7.6 g38.2%
Trans Fat 0 g
Cholesterol 44.1 mg
Sodium 960.8 mg40%
Total Carbohydrates 231 g76.9%
Dietary Fiber 17.6 g70.4%
Sugars 33 g
Protein 49 g97.1%
Vitamin A 261.7% Vitamin C 163.3%
Calcium 54.1% Iron 26.4%
*Based on a 2000 Calorie diet
Beat well, adding enough water to make a batter of thick pouring consistency.
Heat a non stick pan (not too hot).
Smear 1 tsp oil in the centre or use a non stick cooking spray.
Remove pan from heat and pour a laddie (karchhi) of batter.
Spread with the back of the laddie.
Return to heat.
After 1 minute, when the edges start getting cooked, add 1 tsp of oil on the sides.
When the top starts to cook and bubble, sprinkle 2 tbsp of topping on the pancake.
Drizzle a few drops of oil on the vegetables.
Turn over when the underside turns golden.
Cook the other side till the onions get a hint of brown.
Remove from pan and serve immediately.