Stuffed Mushroom Pancake (100 Calorie Snacks)
by Tarla Dalal
Added to 44 cookbooks
This recipe has been viewed 12428 times
Yummy, low-cal mushrooms and spring onions - a must for the weight-watchers grocery list, now in a delicious filling, ideally suited for pancakes or whole wheat chapatis.
- Combine all the ingredients together in a bowl, add 2 tbsp of water and mix well to make a smooth batter (add 1 tbsp of 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 using ¼ tsp of oil till both sides turn brown in colour.
- Repeat with the remaining batter to make 3 more pancakes and keep aside.
- Heat the oil in a non-stick kadhai or a wok, add the garlic and sauté on high flame for a minute.
- Add the spring onion whites and sauté on a high flame for 2 to 3 more minutes. Sprinkle a little water to avoid the onions from burning.
- Add the mushrooms and sauté on a high flame 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.
- Place a pancake on a clean, dry surface and spread one portion of the stir-fried mushrooms in a row at one corner and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more stir-fried mushroom pancakes.
Nutrient values (Abbrv) per serving
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