Stir-fried Mushroom Pancakes ( Diabetic Recipe)
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 9434 times
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!
- Heat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously.
- Add the spring onion whites and sauté over a high flame for 2 to 3 more minutes.
- Add the mushrooms and sauté for 5 to 7, while stirring continuously till all the water evaporates.
- Add the spring onion greens, soya sauce and salt and toss gently.
- Divide it into 4 equal portions and keep aside.
- 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).
- Divide the batter into 4 equal portions and keep aside.
- 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.
- Cook on using ¼ tsp oil till both sides turn brown in colour.
- Repeat with the remaining batter to make 3 more pancakes and keep aside.
- Place a pancake on a clean, dry surface and spread one portion of the stir-fried mushrooms at one corner.
- Fold to make a roll and press it lightly to seal the stuffing.
- 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|
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