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Sooji Vegetable Pancake with Asian Dip

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Ingredients

Adjust Servings:
For Pancake
(Sweet Potato, Carrot, Bell Peppers & Onion) Vegetables cut into juliennes
Handful of chopped Coriander
Finely chopped Green Chillies
as per taste Salt
1/2 cup Semolina (Suji / Rava - alternatively besan can be used)
1 spoon Plain Flour (Maida) (Maida - alternatively besan can be used or you can increase the quantity of suji)
as required Water
Oil
For Dip
2 tbs Light Soy Sauce
1/2 tsp Brown Sugar (alternatively White Sugar can be used)
Grated Ginger
White Sesame Seeds (Safed Til)
Few drops of Lemon Juice
2-3 drops of Sesame Oil

Sooji Vegetable Pancake with Asian Dip

  • 30 min
  • Serves 2
  • Medium

Ingredients

  • For Pancake

  • (Sweet Potato, Carrot, Bell Peppers & Onion) Vegetables cut into juliennes
  • Handful of chopped Coriander
  • Finely chopped Green Chillies
  • as per taste Salt
  • 1/2 cup Semolina
    (Suji / Rava - alternatively besan can be used)
  • 1 spoon Plain Flour (Maida)
    (Maida - alternatively besan can be used or you can increase the quantity of suji)
  • as required Water
  • Oil

  • For Dip

  • 2 tbs Light Soy Sauce
  • 1/2 tsp Brown Sugar
    (alternatively White Sugar can be used)
  • Grated Ginger
  • White Sesame Seeds (Safed Til)
  • Few drops of Lemon Juice
  • 2-3 drops of Sesame Oil

About

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Sooji vegetable pancakes with Asian dip make for a tasty and satisfying meal. It consists of of sweet potato, carrot, bell pepper, and onion. This combination offers a delightful fusion of Indian and Asian flavors and makes for a unique and tasty meal.

Steps

1
Done

In a mixing bowl, combine julienned sweet potato, carrot, bell peppers, and onion along with chopped coriander and finely chopped green chilies. Add salt to taste and mix.
Add 1/2 cup suji (semolina) and 1 spoon plain flour to the vegetable mixture.
Gradually add water and mix until the batter reaches a semi-solid consistency. Let it rest for a while.
2
Done

Heat a pan and grease it with oil.
Scoop the batter to make small pancakes and drizzle some oil on top.
Cover the pan with a lid and cook the pancakes on medium heat for about 6-7 minutes, flipping to cook both sides until they're golden brown.
3
Done

Remove the pancakes from the pan and make more using the same procedure.
In a small bowl, mix 2 tablespoons of light soy sauce, 1/2 teaspoon brown sugar, grated ginger, white sesame seeds, a few drops of lemon juice, and 2-3 drops of sesame oil.
Serve the vegetable pancakes with the soy sauce dip.
Enjoy your Scrumptious Vegetable Pancakes with Soy Sauce Dip.

Meghna's Food Magic

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