Broccoli & Sprouts Pancake Dhokla

 

Hi All.

One can note that my recent posts are all health friendly and the theme of event for ‘Only’ is  very healthy too. Moving ahead in the same genre of recipes today I’ve come up with an innovative concept, Pancake Dhokla. To tell you honestly the concept did not come naturally to me, it came as a saviour to improve a disastrous recipe.

It so happened that I read a dhokla recipe using broccoli and sprouts. I got super excited after reading that as both the ingredients were healthy and using sprouts completely suited my this month’s theme. I went ahead with the recipe and realised that the dhokla did not get cooked at all after the given time period, so I cooked it for some more time but the result remained the same.

Gladly, I made a small batch only. To save the small batch I added a few more ingredients and concocted a pancake dhokla and to my surprise it turned out soft and spongy and with the original dhokla tempering it tasted awesome. The cake simply melted in mouth.

These pancakes need delicate handling but are worth all the effort..

Ingredients

250gms broccoli (make a coarse paste)

1-1/2 cups moong sprouts (made to a fine paste)

1-1/2tsp ginger-chilli paste

4tbsp semolina

2-3tbsp rice flour

1tsp fruit salt

salt to taste

2-3tbsp sour curds

1tsp lemon juice

2tsp sugar

2-1/2tbsp oil

1tsp mustard seeds

3green chillies slit and halved

2sprigs curry leaves

2tsp sesame seeds

Method

Grind the broccoli to a coarse paste using minimum water.

Grind the Sprouts along with a spoon of sugar and curds to a smooth paste.

Mix the two pastes, add salt to taste, ginger-chilli paste, rice flour, semolina and let it stand for 5mins.

Mix in lemon juice, half table spoon oil and check the consistency of the mix. It should have a dropping consistency. If you feel the batter is not thick enough, mix in more semolina.

Add the fruit salt and mix immediately. The fruit salt gives the spongy texture to the pancake.

Take small ladle full of the mix and make 3inch sized pan cakes. I used a mini uttapam pan and just greased the pan lightly with oil. Cook on either side on a low flame for 5mins. Flip with the help of two spatulas. This needs gentle handling as the pancakes are very delicate and soft.

Pour the tempering on the pancakes. The oil-water tempering gives the pancake the dhokla texture as it absorbs the tempering in it’s sponge.

For the tempering

Heat 2tbsp oil and add mustard seeds. Once the seeds splutter add the green chillies, sesame seeds and curry leaves and cook for about 20secs.

Meanwhile add the remaining sugar in about 3-4tbsp water and pour this in the oil. Stir till the sugar dissolves.

Serve it with mango ginger-raw mango chutney or any green chutney.

 

Sending it to my event ‘Only’ Sprouts guest hosted by Priya Mitharwal.

Vardhini’s New U

Priya Mahadevan’s event guest hosted by Priya Sreeram

Torviewtoronto’s Tea Tea time Snack Event

Indrani’s

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