Category Archives: Pancake recipe

Soybean Pancake Recipe

Soybean Pancake Recipe

Soybean pancake is a tummy filling snack. Soybean is full of protein, fiber, iron and anti-oxidant due to which it makes a tummy filling and nutritious snack. You can serve this to your family as breakfast. Your family especially kids will love it for sure! You can even pack these soybean pancakes in your kid’s tiffin.

Soybean pancake is very easy to make with ground soaked soybeans mixed with ginger, salt, green chilly and green coriander. You must have prepare various types of pancake and it is relished by everyone. This time make these scrumptious soybean pancake for you family. So, try out making soybean pancakes with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Wash the soya beans thoroughly with water and drain out the excess water from it. After that, soak the soya beans for 5 hours and remove the excess water from it. Now place the soaked soya beans in a mixer jar followed some water and grind it into a smooth paste.

soybean pancake

Transfer the soya bean paste in a big mixing bowl and add some more water to it. Mix it really well. Around 1 cup of water is used overall in making this batter. Batter should be of same consistency as required for making dosa.

soybean pancake

Now add salt, ginger paste, green chilly, chopped green coriander into the batter. Mix all the ingredients really and whisk it continuously for 2 minutes. Batter for making pancake is now ready.

soybean pancake

Place a non-stick pan on flame. When the pan gets heated aptly, pour some oil on it and spread it evenly. Now pour 2 tsp of batter on the pan and spread it keeping a thick layer by moving the spoon in circular motion. Pour some oil on the edges and top of the pancake.

soybean pancake

Now cover the pan and let the pancake cook for 3-4 minutes from beneath. Keep the flame on medium. After 4 minutes, take the lid off and drizzle some oil on top. Flip the sides of the pancake and let it cook from the other side as well without covering it.

soybean pancake

Once the pancake is roasted from other side as well, transfer it to a plate. Similarly, prepare the rest of the pancakes until the batter is utilized completely. Soya bean pancake is now ready.

soybean pancakeServing:

Serve this fluffy and nutritious soyabean pancakes steaming hot along with tomato sauce or any chutney you desired. Enjoy!

Suggestions

  • If you want then you can grind the roughly chopped ginger and green chillies along with soaked soya beans.
  • Take precautions while flipping the pancakes as they are very soft.
  • For 3 pancakes

Soybean Pancake Recipe soybean pancake
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soya beans - ½ cup
  • Oil – 3-4 tbsp
  • Green coriander – 3-4
  • Green chilly – 2 (finely chopped)
  • Ginger baton – 1 inch (grated) or 1 tsp paste
  • Salt – more than ½ tsp or to taste
Instructions
  1. Soak the soybean for 5 hours and grind it into fine paste.
  2. Take soybean paste in a bowl and add 1 cup of water, salt, ginger paste, green chilly and chopped green coriander. Mix it well. Batter is now ready.
  3. Heat a pan and pour the batter. Spread it and pour some oil on it.
  4. Now cover and cook for 3-4 minutes. Similarly, cook from other side. Transfer it to a plate. Soya bean pancake is now ready.
  5. Serve this fluffy and nutritious soyabean pancakes steaming hot along with tomato sauce or any chutney you desired. Enjoy!

 

Veg Cheela Recipe – Mixed Veg Besan Cheela- Besan- Veg Pancake Recipe

Veg Cheela Recipe – Mixed Veg Besan Cheela- Besan- Veg Pancake Recipe

Besan chilla is a savory pancake prepared with chopped veggies, chickpea flour and few spices-herbs. These highly nutritious besan mix veg cheelas makes a perfect and delicious recipe for breakfast or supper. These super tasty and healthy cheelas are a perfect to break the monotony of typical toast and parantha breakfast. Pack these delicious cheelas in lunch for kids, they will like it for sure!

These cheelas prepared with various veggies keeps one full for long and not only make a perfect breakfast but can be prepared for brunch as well. To enhance the taste of besan mix veg cheelas, serve them with any Indian chutney or dip like green coriander chutney, tomato ketchup or pickle, everyone will like them for sure. So, here sharing another delightful recipe of Besan mix veg cheela with you all with this easy to follow recipe with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse the spinach thoroughly and place in a sieve to dry completely. Then chop it finely.

besan veg chilla

Rinse the cabbage as well and grate it in a mixing bowl. Also, finely chop the rinsed tomato for making the cheela.

besan veg chillaMaking:

For making the batter for chelas, take chickpea flour in a mixing bow and add water to it little portions. Stir until the lumps dissolves completely. Always add water in little quantity as this helps in dissolving lumps quickly. On adding water in large quantity it gets difficult to dissolve the lumps and the batter can get too runny in consistency.

besan veg chilla

Now add following ingredients to the chickpea flour batter – ½ cup finely chopped spinach, ½ cup grated cabbage, 1 finely chopped tomato, add 1 to 2 tbsp finely chopped green coriander, 2 finely chopped green chilies, ½ inch ginger (grated), 1 tsp salt and mix everything really well.

besan veg chilla

Add some more water to the batter if the consistency is little thick and dense. We need batter with pouring consistency but it should not be too thick or too thin in consistency. Batter for making the chelas is now done and ready.

besan veg chilla

Preheat a tawa for making the cheela and grease it well with some oil. Remove the extra oil from the tawa and let it cool down a little. Keep the flame low.

besan veg chilla

Now pour 2 to 3 tbsp batter on the tawa as per the desired shape of chilla. You can keep the size little small or big as per you preference. Spread the batter like this using a spoon as thinly as possible.

besan veg chilla

Let the chilla roast on medium flame until it gets golden brown from beneath. Pour some oil around as well as over the chilla. When the cheela turns golden brown from beneath, flip the sides. Now roast the chilla until it gets golden brown from this side as well.

besan veg chilla

Chilla has turned golden brown from the other side as well, take it off flame and similarly prepare all the chillas. Clean the tawa a little before making other chilla and let it cool down a little.

besan veg chillaServing:

Lip smacking and delicious besan mix chillas are ready and making them is really easy. Serve them steaming hot with evening tea or prepare them for breakfast with side accompaniment of tomato sauce or coriander chutney. In fact you can pack these devouring mix veg cheelas in tiffin for kids.

besan veg chillaSuggestions:

  • If the tawa is too hot while spreading the batter then the chilla doesn’t spread too nicely.
  • Remember to clean the tawa every time before making the other cheelas.
  • Use a non stick pan or tawa for making the chillas as it gets convenient and easy to spread the cheela.
Mixed Veg Besan Cheela- Besan- Veg Pancake Recipe besan veg chilla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea Flour – 1.5 cup (150 grams)
  • Spinach – ½ cup (250 grams (finely chopped)
  • Cabbage – ½ cup (grated)
  • Tomato – 1 (finely chopped)
  • Oil – 2 tbsp
  • Coriander leaves – 1 tbsp (finely chopped)
  • Green chilies – 2 (finely chopped)
  • Grated ginger – ½ inch chunk
  • Salt – 1 tsp or to taste
Instructions
  1. Rinse the spinach thoroughly and place in a sieve to dry completely. Then chop it finely.
  2. Rinse the cabbage as well and grate it in a mixing bowl. Also, finely chop the rinsed tomato for making the cheela.
  3. For making the batter for chelas, take chickpea flour in a mixing bow and add water to it little portions. Stir until the lumps dissolves completely.
  4. Now add following ingredients to the chickpea flour batter – ½ cup finely chopped spinach, ½ cup grated cabbage, 1 finely chopped tomato, add 1 to 2 tbsp finely chopped green coriander, 2 finely chopped green chilies, ½ inch ginger (grated), 1 tsp salt and mix everything really well.
  5. Add some more water to the batter if the consistency is little thick and dense. Batter for making the chelas is now done and ready.
  6. Preheat a tawa for making the cheela and grease it well with some oil. Keep the flame low.
  7. Now pour 2 to 3 tbsp batter on the tawa as per the desired shape of chilla. Spread the batter like this using a spoon as thinly as possible.
  8. Let the chilla roast on medium flame until it gets golden brown from all the sides. Pour some oil around as well as over the chilla.
  9. Chilla has turned golden brown from the other side as well, take it off flame and similarly prepare all the chillas.
  10. Serve them steaming hot with evening tea or prepare them for breakfast with side accompaniment of tomato sauce or coriander chutney.

Patishapta pitha Recipe – Patishapta bengali Sweet Recipe

 

Bengali Patishapta Recipe Recipe Video in Hindi

Patishapta is a yummy and super scrumptious dessert recipe and everyone at your home will like this for sure, especially kids. So, today we are sharing a traditional Bengali pancake recipe, named Patishapta and with you all. These crepes are prepared with refined flour, rice flour and semolina, stuffed with tempting and delectable coconut and mawa filling and are served like a roll.

So, all those who have sweet tooth are in for a treat! Prepare this dish for your guests and surely everyone will love it unanimously. So, here’s the recipe for you all to make this dish easily and more conveniently with step-by-step instructions. Enjoy!

Directions

Getting ready:

Strain the refined flour and semolina through a sieve to remove any kind of impurities. Chop cashew nuts in small pieces.

patishapta Making:

In a big mixing bowl add refined flour, semolina, rice flour, baking soda, 1 tbsp of powdered sugar.

patishapta

Then add milk and mix everything well and make a smooth batter. Keep the batter aside for 20 minutes to rest.

patishapta

Dry roast mawa in a pan or wok on low flame until you see slightly change in color and gets fragrant. Keep stirring continuously.

patishapta

Then turn off the flame and add coconut powder, powdered sugar, cardamom powder and chopped cashews. Mix everything really well. Stuffing is now ready. Transfer it to a bowl.

patishapta

On a non stick tawa or pan, heat 1 tsp oil and pour 1 tsp batter in the pan. Spread it evenly in round shape.

patishapta

When it gets little brown from beneath, flip the side and let it roast from the other side as well. When the cheela gets roasted from both the sides, transfer it on a plate and likewise prepare the other pancakes as well. 10-12 pancakes will be prepared with this much of batter.

patishapta

Place 1 to 1.5 tsp stuffing over the prepared pancake and fold into a roll.

patishaptaServing:

Put the prepared patishapta pitha on another plate. Repeat the process with rest of the pancakes as well. Delicious patishapta pithas are ready. Serve these yummy and mouth-watering patishapta pitha warm or chilled. Enjoy!

patishapta

 

  • For 10 to 12 Patishapta
  • Time – 45 minutes

Patishapta pitha Recipe - Patishapta bengali Sweet Recipe Patishapta pitha Recipe - Patishapta bengali Sweet Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – ½ cup (60 grams)
  • Semolina – 4 tbsp (40 grams)
  • Rice flour – 2 tbsp (20 grams)
  • Powdered sugar – 1 tbsp (20 grams)
  • Baking soda – less then ¼ tsp
  • Milk – 1 cup (250 liter)
  • Ghee – 4 to 5 tbsp (for making pancakes)
  • Mawa – 1 cup (250 grams)
  • Coconut powder or grated dry coconut – ¾ cup (75 grams)
  • Powdered sugar – ½ cup (75 grams)
  • Cashews – 8 to 10 (finely chopped)
  • Cardamom powder – ½ tsp
Instructions
  1. In a big mixing bowl add refined flour, semolina, rice flour, baking soda, 1 tbsp powdered sugar and milk. Mix everything well and make a smooth batter. Keep aside the batter for 20 minutes to rest.
  2. Dry roast mawa in a pan or wok on low flame until you see slightly change in color and gets fragrant. Keep stirring continuously.
  3. Then turn off the flame and add coconut powder, powdered sugar, cardamom powder and chopped cashews. Mix everything really well. Transfer the stuffing to another bowl.
  4. On a non stick tawa or pan, heat 1 tsp oil and pour 1 tsp batter in the pan. Spread it evenly in round shape.
  5. When it gets little brown from beneath, flip the side and let it roast from the other side as well. When the cheela gets roasted from both the sides, transfer it a place and likewise prepare the other cheelas as well.
  6. Place 1 to 1.5 tsp stuffing over the prepared pancake and fold into a roll. Repeat the process with rest of the pancakes as well.
  7. Yummy and tempting patishapta is ready to serve. Enjoy!

 

Banana Pancake Recipe

Banana Pancakes Recipe eggless

Eggless banana pancakes are prepared with ripe bananas and wheat flour. You can serve these tempting green cardamom flavored pancake in breakfast or pack them in lunch for kids. These banana pancakes are fluffy from inside, crispy from outside and flavored so well with the bananas.

You’ll love them with simple drizzle of honey or top them up with sliced bananas and dust them up with some icing sugar. Take a look to our step by step recipe for making banana pancakes and impress your dear ones. Enjoy!

Directions

Getting ready:

Peel the banana and chop them in small chunks. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.

banana pancakeMaking:

For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.

banana pancake

Add a cup of milk into the mashed banana.

banana pancake

Mix the dry ingredients into the milk-banana mixture. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.

banana pancake

Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.

banana pancake

Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.

banana pancake

Pour some ghee all around and on the top of the pancake. Roast the pancake on medium flame until it gets slightly brown in color from beneath. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.

banana pancake

When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.

banana pancakeServing:

Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

Suggestion:

  • With using non stick pan or tawa pancakes can be prepared easily.
    Use fully ripped banana for making the pancakes, they taste luscious.
  • You can also prepare pancakes with refined-wheat flour together or with refined flour alone or with wheat flour only.
  • For 10 to 12 pancakes
  • Time – 35 minutes

Banana Pancake Recipe Banana Pancake Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Banana – 1
  • Refined flour – ¾ cup (100 grams)
  • Wheat flour – ⅓ cup (50 grams)
  • Powdered sugar – 2 tsp
  • Salt – less than ¼ tsp
  • Green cardamom – 4 (coarsely ground)
  • Baking powder – 1.5 tsp
  • Ghee – 4 to 5 tbsp
  • Milk - 1 cup
Instructions
  1. Peel the banana and chop them in small chunks.
  2. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.
  3. For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.
  4. Add a cup of milk into the mashed banana.
  5. Mix the dry ingredients into the milk-banana mixture.
  6. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.
  7. Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.
  8. Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm.
  9. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.
  10. Pour some ghee all around and on the top of the pancake.
  11. Roast the pancake on medium flame until it gets slightly brown in color from beneath.
  12. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.
  13. When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.
  14. Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.