Crispy Vegetable Pancakes

These crispy vegetable pancakes are inspired by Korean street food—but made with desi ingredients. Packed with fresh veggies, besan, and rice flour, they’re a perfect healthy breakfast or tea-time snack. No eggs, no maida—just pure crunch and flavor.

Ingredients

• ½ cup Besan (gram flour)

• ½ cup Rice flour

• 1 cup finely chopped Cabbage

• ½ cup finely chopped Onion

• ½ cup finely chopped Carrot

• ¼ cup finely chopped Capsicum

• 1 Green chili, chopped (optional)

• ½ tsp Red chili powder

• ¼ tsp Turmeric powder

• Salt to taste

• Water – as needed (approx. ½ to ¾ cup)

• Oil – for brushing/cooking

Method

1. Chop Vegetables:
   Finely chop all vegetables as thin as possible. This helps the pancakes bind well and cook evenly.

2. Make Batter:
   In a large bowl, combine besan, rice flour, salt, turmeric, red chili powder, and all the chopped vegetables. Mix well.

3. Add Water:
   Gradually add water and mix to form a semi-thick batter. The batter should be pourable but not runny.
   Note: If too runny, add a little more rice flour—not too much or the pancakes won’t turn crispy.

4. Cook Pancakes:
   Heat a non-stick pan. Lightly brush with oil. Pour a ladleful of batter and spread it gently into a thin pancake.

5. Crisp Both Sides:
   Cook on medium heat until the edges crisp up. Brush some oil on the top, flip, and cook the other side until golden brown and crisp.

6. Serve:
   Serve hot with your favorite chutney—green chutney, tomato chutney, or even yogurt dip.

Tips for Best Results

• Don’t overcrowd the batter with flour.

• Finely chopped vegetables = better texture & crispiness.

• Use a flat, heavy-bottom pan for best crunch.