Wheat Flour Pancakes
Ingredients
- 7 oz Wholewheat flour atta
- 3 1/2 oz Rice flour
- 3 1/2 floz Buttermilk maths
- Salt to taste
- 2 Green chillies finely chopped
for the tempering:
- 1/2 tsp Vegetable oil
- 1/4 tsp Mustard seeds rai
- 1/2 tsp Cumin jeera seeds
- a few Curry leaves kadhi patta
- 1 tbsp Green coriander Aara dhaniya, chopped
Instructions
- In a large bowl, mix wholewheat and rice flours with the buttermilk, salt, and green chillies. Add enough water to the mixture to make a batter of dropping consistency. Let it ferment for 1 hour.
- For the tempering, heat the oil in a pan; add mustard seeds, cumin seeds, and curry leaves. Fry till the seeds start spluttering. Add the green coriander. Pour this tempering into the batter.
- Heat a non-stick pan. Pour a ladleful of the batter and spread it evenly to make a paper-thin pancake. Sprinkle a little oil around the sides and cook until golden brown.
- Serve hot with coconut chutney
Calories: 300 kcal
Carbohydrates: 61 g
Protein: 8 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 104 mg
Potassium: 113 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 53 IU
Vitamin C: 3 mg
Calcium: 43 mg
Iron: 3 mg