HEALTHY RECIPE : CARROT PANCAKE

HEALTHY  RECIPE   :   CARROT PANCAKE

1 1/2 CUP SOJI

2 TBSP. BESAN

1 CUP CURD

2 CUPS SOUR BUTTER MILK

1 CUP CARROT - GRATED

2 CHILLI - FINELY CHOPPED

3 TBSP. CORIANDER - FINELY CHOPPED

1 TSP. GINGER - GRATED

PINCH SODA BI CARB

SALT AS PER TEST

OIL

WATER AS NECESSARY

*

MIX WELL SOJI AND CURD WITH SOME BUTTER MILK.
ADD SOME SALT IN IT. MIX WELL. REST FOR 3 HOURS.
AFTER 3 HOURS......
TAKE ONE BOWL.
MIX TO GATHER SOJI MIXTURE, BESAN, CHOPPED CARROT, CHOPPED CORIANDER, CHOPPED CHILLIES, GRATED GINGER, PINCH SODA BI CARB AND REMAINING SALT IN A BOWL USING ENOUGH WATER OR SOUR BUTTER MILK TO MAKE A THICK BATTER.
THEN WHISK TILL IT IS A SMOOTH BATTER.
HEAT A NON STICK PAN AND GREASE IT WITH A LITTLE OIL.
YOU CAN USE LOW FAT BUTTER INSTEAD OF OIL.
THEN POUR A SPOONFUL OF THE BATTER ON THE PAN TO MAKE SMALL PANCAKE.
COOK THE PANCAKE BOTH SIDE WITH A LITTLE OIL TILL GOLDEN BROWN.
REPEAT WITH REMAINING BATTER TO MAKE MORE PANCAKES.
GARNISH WITH CORIANDER LEAVES AND RED CHUTNEY.
SERVE HOT WITH GREEN CHUTNEY OR SPICY CURD.