Wheat Flour Pancakes

Wheat Flour Pancakes

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Servings: 4
Calories: 300


  • 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


  • 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
Cuisine Indian
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