Indian Masala Oats Pancakes
Ingredients
- 1.5 cups rolled oats powder
- 2 tablespoons gram flour
- 1 teaspoon cumin seeds
- Some turmeric powder
- Salt to taste
- 1 cup finely chopped vegetables (carrot, capsicum, onion)
- Some finely chopped ginger and green chillies
- Some finely chopped coriander
- Approximately 2 cups water
- 1 small packet fruit salt (Eno)
- Oil for shallow frying
Preparation
Grind rolled oats into powder using a mixer if not already powdered.
In a mixing bowl, add the oats powder, gram flour, cumin seeds, turmeric powder, salt, chopped vegetables, ginger, green chillies, and coriander.
Add water to form a thin batter and mix well; buttermilk can be substituted for water.
Allow the batter to rest for 10-15 minutes.
If the batter thickens, add more water to adjust consistency; approximately 2 cups of water are used in total.
Stir in the fruit salt (Eno).
Heat a pan over medium heat, add oil, spread it around, and wipe excess with a tissue.
Pour about 1.5 tablespoons of batter to make small pancakes.
Cook on medium flame until bubbles appear on the surface, about 5 minutes.
Drizzle a few drops of oil on top, flip the pancake, and cook the other side until golden brown.
Repeat the cooking process for the remaining batter.
Serve with green chutney, tomato chutney, or hung yogurt.
Tips
Optional: Use quick oats or packaged masala oats instead of rolled oats powder.
For binding, rice or soaked poha can be used instead of gram flour.
Optional: Add methi or palak along with coriander for extra flavor.
