I bought extra coarse rava by mistake. I tried to make my Vegetable Rava Pancake with it but it became too dry and was difficult to bind it into a pancake. So the next time I added Rice flour and some oats flour to give it a base. I always add vegetables which I have in hand, this time I added Cabbage, Zucchini, Capsicum and Parsley. So here goes the recipe………..
- 1 Cup finely chopped lenghtwise Cabbage
- 1/2 Cup finely chopped lenghtwise Zucchini
- 1/2 Cup finely chopped Capsicum/Bell Pepper’s (I used yellow and red)
- 1-2 finely chopped green chillies (Optional / as per taste)
- 1 Cup Rava (Semolina) (I used extra coarse, but normal one will also do)
- 1 Cup Oats or 3/4 Cup Oats Flour
- 1/2 Cup Rice Flour
- 2 Tablespoon Dahi (Curd)
- 1/4 cup chopped Parsley
- 1 Cup Water (as per requirement)
- Salt as per taste
- 2-3 tablespoons of Sesame seeds (Til)
- Some oil for shallow frying.
- Grind the Oats in a grinder or simply use Oats Flour.
- Soak the Rava, Rice and Oats flour in Dahi, Salt and enough water. Do not make it very thin. You can add water later if required.
- Let the mixture sit for 10 minutes. This will help the flour soak the water and dahi.
- After 10 minutes, mix all the vegetables, green chillies, parsley. Add water if required. We do not want a watery mixture, just enough water to hold all together.
- Heat a pan, add a teaspoon of oil. Once hot add sesame seeds. The seeds will crackle and pop up. Be careful as the seeds pop up all over.
- Immediately add around 2-3 tablespoons or around 1/4 cup of mixture and spread it. It is not watery so it will not be smooth to spread the mixture.
- Cover the pan cake with a lid. Cook on slow to medium flame/gas for 5-7 mins. Once it is golden brown, add a teaspoon of oil on the top surface, and then flip it and cook again for 5-7 mins.
- I cook a little more as I like it to be dark golden brown or rather a little more crispy. It is up to you.
- Serve it with yummy Imli Chutney and Coriander Chutney
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