4796 Spinach-and-Cucumber-Pancakes

Spinach and Cucumber Pancakes

Spinach and Cucumber Pancakes

These unique pancakes rich in iron are an easy recipe to pack for your kid's lunch box. Try it!

Note: To prevent sogginess - remember to squeeze out water from the cucumber and pack the pancakes only after cooling.



Preparation Time: 15 mins

Cooking Time: 15 mins

Makes 6 pancakes



Ingredients

• Cucumber (grated): 1/3 cup

• Rice flour: 1/2 cup

• Spinach (shredded): 2 tbsp

• Turmeric Powder: a pinch

• Oil: 1 tbsp oil for cooking



Method

1. Combine the cucumber and salt and keep aside for 10 minutes.

2. Squeeze out the water from cucumber and combine all the remaining ingredients in a bowl.

3. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Keep aside for 10 minutes.

4. Divide the batter into 6 equal portions and keep aside.

5. Heat a non-stick tava (griddle), spread a ladleful of batter to make a 100 mm. (4") diameter circle.

6. Cook on a medium flame using ½ tsp of oil till it turns light brown in colour on both the sides.

7. Repeat with the remaining batter to make 5 more pancakes.



 


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yummy...

5 Months ago