Cucumber pancakes, these unique pancakes with lovely specks of green spinach and cucumber are my personal favourite for their sheer simplicity and ease. To prevent sogginess - remember to squeeze out water from the cucumber and pack the pancakes only after cooling.
Servings:6
cook time:15min
INGREDIENTS
1/3 cup grated cucumber
salt to taste
1/2 cup rice flour (chawal ka atta)
2 tbsp shredded spinach (palak)
2 tbsp fresh curds (dahi)
1/4 tsp chilli powder
a pinch turmeric powder (haldi)
1 tbsp oil for cooking
PROCEDURE
Combine the cucumber and salt and keep aside for 10 minutes.
Squeeze out the water from cucumber and combine all the remaining ingredients in a bowl.
Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Keep aside for 10 minutes.
Divide the batter into 6 equal portions and keep aside.
Heat a non-stick tava (griddle), spread a ladleful of batter to make a 100 mm. (4") diameter circle.
Cook on a medium flame using ½ tsp of oil till it turns light brown in colour on both the sides.
How to pack
Cool slightly and pack in a tiffin box.
Recipe taken from Yahoo! India Lifestyle
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