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Wheat Pancakes Recipe
|Whole wheat flour||2 Cup (32 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Fresh coriander||1 Tablespoon, chopped|
|Cumin||1 Teaspoon (Use Whole Ones)|
|Bishops weed||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Green chili/1 teaspoon of red chili powder||1 , chopped fine|
Serving size: Complete recipe
Calories 990 Calories from Fat 86
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 14.7 mg
Sodium 470 mg19.6%
Total Carbohydrates 201 g66.8%
Dietary Fiber 34 g136.2%
Sugars 7.2 g
Protein 41 g82.8%
Vitamin A 31.3% Vitamin C 63.2%
Calcium 30.9% Iron 87.5%
*Based on a 2000 Calorie diet
Blend well with a whisk or an electric hand heater.
Add the rest of the ingredients and heat well.
Check the salt and adjust.
The hatter should spread well on dropping, ii it does not, add adequate water.
Heat a griddle then lower the flame.
Drop one ladle of the hatter and using the back of the ladle spread it around in a circular motion, as thin as possible.
If you are using a non stick griddle you need not use any oil. If not then you will have to drizzle a lew.
Drops of oil round the edges and the centre.
When the edges get brown and slip over the spatula easily, turn over the pancake or dosa and cook, the other side as well.
Repeat with the rest of the after or, until you have as many as you require.