November 13, 2013

Baked Spinach Pancakes

Flour - 1 1/2 cups
Spinach puree - 4 tbsp
Milk - 1 cup
Baking powder -  a pinch

For the Filling:
Corn Niblets - 1 cup
Onion - 1 
Tomato - 1
Green chillies - 2
Salt to taste
Mustard paste - 1 tsp


  • 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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