Carrot-Beetroot Oats pancake

Name: Carrot-Beetroot Oats pancake
Total time: 600 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 2 cups Oats; 1 Beetroot medium sized; 1 cup Carrot Grated -; 1/4 cup curry leaves Finely chopped -; 2 large Indian round gourd (Tinda) -; 1/2 cup Tur toor dal -; 1/2 cup Gram Flour (Besan) -; to taste Salt pepper and -; Cooking oil greasing - for

Darsh @cook_7808594

India

A quick to go recipe which is now a part of my everyday dinner, but well this can be served for the Breakfast also! Off lately i have been experimenting with various variations of pancakes to make a single wholesome dish. Do give a try to this super nutritious pancake.

Saved

Ingredients

10 mins

8-serving

2 cupsOats
1Beetroot medium sized
1 cupCarrot Grated -
1/4 cupcurry leaves Finely chopped -
2large Indian round gourd (Tinda) -
1/2 cupTur toor dal -
1/2 cupGram Flour (Besan) -
to tasteSalt pepper and -
Cooking oil greasing - for

Saved

Steps

10 mins

1

Coarsely chop the peeled beetroot, peeled Indian round gourd and pressure cook on medium flame along with toor dal for about 20 minutes.
2

Once the vegetables and Dal is cooked, let it cool and then pulse it into smooth paste in a blender
3

Transfer this mixture in a bowl, add chopped curry leaves, grated Carrots, Gram flour, Oats, salt and pepper and give it a nice mix.
4

You will notice a smooth mixture of pouring consistency is formed.
5

Let this mixture rest for 10 minutes, so that oats soak in the water.
6

Heat some oil on a non stick griddle and spread it evenly across the whole surface.
7

Pour the batter in the centre and slowly spread it over with a spatula.
8

Cover the mixture and let it cook on medium flame.
9

Flip the side and let it cook similarly. Gently press the pancake on the top with spatula/ masher to thin out the pan cake.
10

Serve hot with Yogurt/ Creamed Cottage Cheese.