Ingredients:
Flour - 1 1/2 cups
Spinach puree - 4 tbsp
Milk - 1 cup
Baking powder - a pinch
Salt
For the Filling:
Corn Niblets - 1 cup
Onion - 1
Tomato - 1
Green chillies - 2
Salt to taste
Mustard paste - 1 tsp
Oil
Method:
Flour - 1 1/2 cups
Spinach puree - 4 tbsp
Milk - 1 cup
Baking powder - a pinch
Salt
For the Filling:
Corn Niblets - 1 cup
Onion - 1
Tomato - 1
Green chillies - 2
Salt to taste
Mustard paste - 1 tsp
Oil
Method:
- Sift the flour with salt and baking powder. Add spinach puree and milk and mix it without lumps.
- Add more milk if needed to make semi thick consistency.
- Heat a nonstick pan , grease with oil. Pour batter, spread it evenly to make thin pancake.
- Cook both sides in low flame till it starts changing the colour.
- Make all the pancakes in this way.
To make the filling:
- Boil the corn till tender. Drain the water and keep aside.
- Finely chop onion, tomato and green chillies.
- Heat 2 tbsp of oil, add onions and fry till golden brown. Add chopped tomato and green chillies and cook till soft.
- Add corn and salt. Stir well then add mustard paste.
- cook for one minute then switch off the flame.
- Put some filling in pancakes and roll it up.
- Keep the rolled pancakes in the refrigerator for 30 minutes.
- Arrange them in baking dish and brush each pancake with oil and bake in preheated oven at 180C for 15 minutes or until it is golden brown on top.
- Serve immediately.
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