Cucumber Pancakes by Tarla Dalal

Cucumber Pancakes by Tarla Dalal

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This innovative rice flour pancake with lovely specks of cucumber and spinach is sure to become one of your favourite breakfast options, thanks to its sheer simplicity and ease of preparation. Remember to squeeze the water out of the cucumber completely, to make sure that your pancakes do not get soggy.

  

Recipe Description for Cucumber Pancakes

Preparation Time: 
Cooking Time: 
Makes 12 pancakes
Show me for pancakes


Ingredients

1/3 cup grated cucumber
salt to taste
1/2 cup rice flour (chawal ka atta)
2 tbsp shredded spinach (palak)
2 tbsp fresh curds (dahi)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
2 tsp oil for greasing and cooking

For Serving
green chutney

Method
  1. Combine the cucumber and salt in a plate, mix well 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.
  4. Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.
  5. Pour a spoonful of the batter into each uttapa mould and cook them on both the sides using ½ tsp of oil.
  6. Repeat with the remaining batter to make more pancakes in 1 more batch.
  7. Serve immediately with green chutney.

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