Ever wondered that the food you have been eating from your childhood which has always been considered as country's traditional dish, might be getting cooked from ages in other part of world too and with the same notion that they invented it or rather OWN it! Yes, this happens a lot and to everyone. When we go places in our lives we get exposed to new things, new traditions, new people and new food which yet looks similar to your own cuisine with some minor differences or just the different name!
Pancakes fall under similar category, almost every country has this dish in their menu for breakfast- sweet or salty!
In India, we do have similar recipes for pancakes but mostly without eggs. In fact pancakes varies from region to region if you travel from north to south.
In North India, all variations of pancakes are known as Cheela (can be sweet or salty) but in South it becomes Uttapam, Dosa(more like crepe) and might be many more different names which even I am unaware of!
The recipe I am sharing today is originally for Uttapam but I tried to make it in mini sizes: less surface area more crispy! ;)
For two portions:
Time to prepare: 10 minutes
Time to cook: max 10 minutes
200 gms or 1 cup semolina or suji or mannagryn
1/2 cup yogurt
1 + 1 Tbs. Oil
1 cup finely chopped bell peppers, tomatoes, cabbage, cauliflower or any vegetable you want to add in it!
Salt to taste
1 tsp. Mustard seeds
1/4 tsp. turmeric powder or gurkmeja (optional but good to use as it is natural anti-inflammatory herb)
1/4 tsp. baking soda or Fruit salt
1/4 tsp. citric acid/lemon juice/ nimbu ke phool
few Indian curry leaves (fresh or dried)
Green chilies as per your taste
In a big bowl, add semolina, salt, 1 tbs. oil, citric acid, turmeric, yogurt and mix well with water to get a lump free thick batter.
Keep it aside for 15 to 20 minutes for better results.
In a small pan, heat the oil on medium heat and add mustard seeds, curry leaves until it starts to splutter.(This small step is called Tadka in hindi )
Now add this Tadka, the vegetables, chilies and soda in this batter and mix it softly without mashing the vegetables.
In a wide non stick pan, put little oil and spread a spoonful of batter to make almost 2 inches wide and 1/2 cm thick pancake. Repeat this for more pancakes in same pan to cook together.
Cover it with lid for 5 mins and let it cook on medium heat.
Keep checking it in between and wait until it doesn't look like raw batter anymore.
Now flip them upside down to get cooked on other side too.
Brush a little oil on each of them to make it more crispy and flip it again. Cook for another 1 minute without covering the lid. Approximately each batch takes around 5-7 minutes or so in total to be ready.
Once you get the desired color and texture, take it out of pan and serve hot with Indian coriander chutney or even Tomato ketchup.