Eggless Indian Pancakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine rice, urad dal, and fenugreek seeds.
• STEP 2.Rinse the mixture well and soak it in water for at least 4 hours or overnight.
• STEP 3.Drain the water and transfer the mixture to a blender.
• STEP 4.Blend until smooth, adding water as needed to achieve a thick pancake batter consistency.
• STEP 5.Transfer the batter to a bowl and let it ferment for 8-10 hours or overnight.
• STEP 6.Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
• STEP 7.Pour a ladleful of batter onto the skillet and spread it into a round shape.
• STEP 8.Sprinkle finely chopped vegetables on top of the batter.
• STEP 9.Cook until the bottom is golden brown, then flip and cook the other side.
• STEP 10.Repeat with the remaining batter and vegetables.
• STEP 11.Serve the eggless Indian pancakes hot with coconut chutney and sambar.

Cooking Tips

• The fermentation process is crucial for the texture and flavor of the pancakes. Make sure to let the batter ferment for the recommended time.
• You can customize the toppings by adding grated cheese, chopped cilantro, or grated carrots.
• For a spicier version, add finely chopped green chilies or red chili powder to the batter.

Storage and Serving

• These pancakes are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a skillet or microwave before serving.