A nutritious and savory Indian-style pancake made with soaked soybeans and your favorite veggies. Ideal for breakfast, lunch, or a light dinner!
Ingredients:
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Dry soybeans – 1 cup (soaked for 2 hours)
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Vegetables (optional) – finely chopped (like onion, spinach, capsicum, carrot, etc.)
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Green chilies – finely chopped (optional)
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Salt – to taste
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Water – 1–2 tbsp (for batter consistency)
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Eno fruit salt – ½ tsp (optional, for fluffiness)
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Oil or ghee – for cooking
Instructions:
1. Prep the Soybean Batter:
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Soak 1 cup soybeans in water for at least 2 hours.
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Drain the water completely.
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Grind the soaked soybeans to a coarse or fine paste depending on your texture preference. Add 1–2 tbsp water as needed.
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Transfer the batter to a mixing bowl.
2. Add Flavors & Veggies:
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Mix in chopped vegetables, green chilies, and salt to taste.
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Optionally, add ½ tsp Eno for a light and fluffy texture. Mix well.
3. Cook the Pancakes:
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Heat a non-stick or iron pan on low to medium flame.
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Grease it lightly if needed.
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Pour a ladle of batter and spread gently into a round pancake shape.
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Cover and cook for about 2 minutes until the base is firm.
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Drizzle a few drops of oil around the edges.
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Flip the pancake, cover again, and cook the other side for 2 more minutes.
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Cook until golden brown and crisp.
4. Repeat & Serve:
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Prepare all pancakes the same way.
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Serve hot with chutney, pickle, or yogurt.
Tips:
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Use finely chopped veggies for even cooking.
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No Eno? You can skip it—the pancake still turns out great.
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Cook on low-medium flame to avoid burning and ensure thorough cooking.
Serving Suggestions:
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Great for tiffin, lunchbox, or a light meal.
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Serve with mint chutney, tomato ketchup, or curd for a complete meal.
