Stir-fried Mushroom Pancakes ( Diabetic Recipe)


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Reads extremely simple and is also equally easy to make, but this is truly a treat for the palate, and healthy too, thanks to a few modifications in the proportions made to make this recipe diabetic-friendly! indulge in this treat, and even consider serving whole wheat rotis instead of pancakes, to boost the health quotient!

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Stir-fried Mushroom Pancakes ( Diabetic Recipe) recipe - How to make Stir-fried Mushroom Pancakes ( Diabetic Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 pancakes
Show me for pancakes


For The Stir-fried Mushrooms
2 tsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup sliced spring onions whites
3 cups sliced mushrooms (khumbh)
1/2 cup sliced spring onion greens
2 tsp soy sauce
salt to taste

For The Pancakes
3 tbsp cornflour
2 tbsp plain flour (maida)
2 tbsp low fat milk (99.7% fat-free)_spell!
1 tsp melted low fat butter
a pinch of salt
1 tsp oil for cooking
For the stir-fried mushrooms

  1. Heat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously.
  2. Add the spring onion whites and sauté over a high flame for 2 to 3 more minutes.
  3. Add the mushrooms and sauté for 5 to 7, while stirring continuously till all the water evaporates.
  4. Add the spring onion greens, soya sauce and salt and toss gently.
  5. Divide it into 4 equal portions and keep aside.

For the pancakes

  1. Combine all the ingredients together in a bowl, add 2 tbsp of water and mix well to a smooth batter (add 1 tbsp water if required to make it of pouring consistency).
  2. Divide the batter into 4 equal portions and keep aside.
  3. Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5") diameter thin circle.
  4. Cook on using ¼ tsp oil till both sides turn brown in colour.
  5. Repeat with the remaining batter to make 3 more pancakes and keep aside.

How to proceed

  1. Place a pancake on a clean, dry surface and spread one portion of the stir-fried mushrooms at one corner.
  2. Fold to make a roll and press it lightly to seal the stuffing.
  3. Repeat with the remaining ingredients to make 3 more stir-fried mushroom pancakes.

Nutrient values Per Pancake
Energy 87 calories
Protein 2 gm
Carbohydrates 7 gm
Fat 6.1 gm
Folic acid 12.5 mcg
Fibre 1 gm

RECIPE SOURCE : Healthy Diabetic CookingBuy this cookbook
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