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Nutritious multi grain pancake with mixed leaf vegetables

Innovator/Sender: Hema Trishit Mehta

Address: 203, Swastik Apartment, 16, New Brahma Kshatriya Society, Behind Boney Travels, Ellisbridge, Ahmedabad , Gujarat – 380006

Ingredients: ForPancake:Fingermillet(Sorghumvulgare)flour100g, Naagli(Eleusinecoracana)flour100g, Dodileaves(Leptadeniareticulata) 50g, Poi leaves 50g ( Basella rubra), Cheel (Chenopodium album) leaves 50g, buttermilk 150 ml, edible oil 1 tsp., salt to taste.

For stuffing : Boiled horse gram (Dolichos biflorus) 50g , chopped coriander leaves 1cup, sugar powder 1tsp., garam masala 1 tsp., sesame seeds 1 tsp., cooking oil 1tsp., green chilly 2, powdered peanut 1tsp., grated coconut 1 tsp., lemon 1, turmeric powder 1 tsp., mustard seeds 1⁄2 tsp., cumin seeds 1⁄2 tsp., salt to taste, curry leaves 5-6.

For garnishing : Tomato , coriander leaves and pomegranate seeds.

Method of Preparation: For the stuffing soak the horse gram seeds and boil the seeds. Then take a non stick cooking pan and pour a spoonful ofoil.Addcuminseeds,mustardseeds,curryleaves, asafetida,saltand the steamed horse gram seeds . To this add turmeric , salt and garam masala , chopped green chilly and stir gently. Sprinkle sugar powder, peanut powder, grated coconut and lime juice. Stir to mix all the ingredients and remove from fire. Stuffing is ready to be used.

To make the pancake mix the flour of millet to the finely chopped leaves of Poi , Cheel and Dodi. Add salt and dilute buttermilk to make a thin batter. Make a circular pancake with this batter and put just enough amount stuffing in the centre . Fold the pancake from all the four sides one over the other, to give a square appearance. Use a toothpick pricked with a small piece of tomato to seal the stuffed pancake. Decorate each stuffed cake with coriander leaves and pomegranate seeds. It is best savoured with tomato sauce or green mint- coriander sauce.

Benefits: Millets and horse gram provide energy to the body. According to ayurved these help to build blood in the body. Use of buttermilk enhances the protein level of the dish. Inclusion of the leafy vegetables i.e. leaves of Poi, Cheel and Dodi provides minerals like iron, phosphorus, calcium, potassium and other vitamins in a sufficient amount. Peanut, coriander, sesame seeds and coconut provide Vitamin A , proteins and other nutrients. This recipe is best suited for morning breakfast or evening supper and can thus supply required essential nutrients.

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