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MUSHROOM PANCAKES with just 1tsp oil !!!!

MUSHROOM PANCAKES-

Pancakes with mushrooms!

Sounds bizarre, right???

But yes, that is why I am here… to make you feel good about the diet in fact life can be wonderful with such gorgeous dishes with awesome flavours.

Basically, it is a savoury pancake with a beautiful blend of simple seasoning and a superfood too. All I can say, what we are going to experience is spicy no oil pancake.

Let’s get into the nutritional factors of the key ingredients.

Mushrooms-Mushrooms are low in calories, great sources of dietary fiber and protein (good for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.

Gram flour/ Besan- Helps Lower Cholesterol. Gram flour contains healthy unsaturated fats which help in lowering the cholesterol level of the body. It’ a great food for diabetics. Moreover, it is a super diet for all gym and diet freaks like me.

Let’s get into the recipe-

RECIPE-

INGREDIENTS-

  • 8-10 finely chopped button mushrooms.
  • 1 cup gram flour/ besan
  • 1 small onion (finely chopped)
  • 2 green chillies(finely chopped)
  • Ginger (finely chopped)
  • 1tbsp finely chopped coriander
  • Juice of half lime
  • 1tsp of chilli flakes
  • 1tbsp of freshly ground roasted cumin powder
  • 1tsp soda bicarb
  • 1tsp of turmeric powder
  • 1tsp of carom seeds/ajwain
  • 2tbsp curd(beaten)
  • Water required to adjust the pancake batter
  • Salt as per taste
  • 1tsp olive oil

RECIPE-

  • Add one 1tsp olive oil in a non-stick pan/seasoned iron skillet.
  • Add the mushroom and stir nicely with dash of salt n pepper. Don’t overcook.
  • Now transfer it in a plate to cool it down.
  • Take the gram flour/besan in a mixing bowl.
  • Add the mushroom, cumin powder, chilli flakes, lime juice, salt, onion, green chillies, coriander leaves, ajwain/ carom seeds, turmeric powder, soda bicarb, ginger and curd.
  • Mix all the things and add water to adjust the consistency.
  • Let it stand for 10-15 minutes.
  • Brush the non-stick pan/ iron skillet with a little bit of oil and add 1 ladle of batter.
  • Cover the pan. Cook for 1 min of medium to low flame
  • Now flip the pancake and cook it it’s done.

Enjoy with your favourite chutney or with a simple mixed pickle.

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