Ingredients
Soya 200 gms
Oats 150 gms
Ginger 1/2 piece
Garlic 3 cloves
Green Chillles 2 -3
Coriander 1 tbsp
Salt to taste
Brown sugar (optional)
Method
1. Grind soya chunks in a blender to a fine powder
2. Also grind oats in a blender to a fine powder
3. In a bowl add oats and soya flour. Add water little by little and mix well. At this stage the batter should be thick
4. Keep aside for 15 mins
5. Wash and peel the skin of ginger and garlic. Cut ginger, garlic, chilli and coriander into small pieces. Place them in a blender and grind to a smooth paste.
6. After 15 mins add the paste and salt to the flour batter
7. Now add more water, the batter should be pouring consistency. Once you batter is ready you need to keep aside for another 10 mins
8. Heat the pan and grease it with oil
9. Pour a small ladle of batter to a thick disc. Dont spread the batter. Drizzle a little oil and cook on high for 2 mins and then lower the flame and cook for 2 more mins
10. Carefully flip over, drizzle a little oil and cook till the other side is done
11. When the pan cake is lightly browned and the base is slightly crisp and browned remove from the pan
12. Repeat the process
Serve this pan cake with any chutney of your choice. I had made sesame chutney :-)
Tips
1. Consistency of batter plays a key role in the texture
2. I used thai chilli as i had it at home. You can use green chilli that's good enough. If you need more spicy you can add more green chillies
3. You can also cook two pan cakes at one time
4. I have used olive oil, i have used 1 tsp for one pancake
5. Only if you want it a little sweet add sugar if not skip it
Soya 200 gms
Oats 150 gms
Ginger 1/2 piece
Garlic 3 cloves
Green Chillles 2 -3
Coriander 1 tbsp
Salt to taste
Brown sugar (optional)
Method
1. Grind soya chunks in a blender to a fine powder
2. Also grind oats in a blender to a fine powder
3. In a bowl add oats and soya flour. Add water little by little and mix well. At this stage the batter should be thick
4. Keep aside for 15 mins
5. Wash and peel the skin of ginger and garlic. Cut ginger, garlic, chilli and coriander into small pieces. Place them in a blender and grind to a smooth paste.
6. After 15 mins add the paste and salt to the flour batter
7. Now add more water, the batter should be pouring consistency. Once you batter is ready you need to keep aside for another 10 mins
8. Heat the pan and grease it with oil
9. Pour a small ladle of batter to a thick disc. Dont spread the batter. Drizzle a little oil and cook on high for 2 mins and then lower the flame and cook for 2 more mins
10. Carefully flip over, drizzle a little oil and cook till the other side is done
11. When the pan cake is lightly browned and the base is slightly crisp and browned remove from the pan
12. Repeat the process
Serve this pan cake with any chutney of your choice. I had made sesame chutney :-)
Tips
1. Consistency of batter plays a key role in the texture
2. I used thai chilli as i had it at home. You can use green chilli that's good enough. If you need more spicy you can add more green chillies
3. You can also cook two pan cakes at one time
4. I have used olive oil, i have used 1 tsp for one pancake
5. Only if you want it a little sweet add sugar if not skip it
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