Oats crepe with seasonal vegetables
Yields: Approximately 8 pancakes (serves 2-4 people)
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup rolled oats or quick oats
- 1/2 cup curd (yogurt)
- 1/4 cup finely chopped onion
- 1/4 cup chopped coriander leaves
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil or ghee for cooking
Instructions:
- Soak oats: If using rolled oats, soak them in water for 15-20 minutes. If using quick oats, skip this step.
- Blend: Drain the oats (if soaked) and transfer them to a blender. Add the curd, onion, coriander, green chilies, ginger, cumin seeds, and salt. Blend into a smooth batter. If the batter is too thick, add a little water to adjust the consistency.
- Heat a pan: Heat a non-stick pan or griddle over medium heat.
- Cook pancakes: Pour a ladleful of batter onto the hot pan and spread it into a thin circle. Drizzle a little oil or ghee around the edges.
- Flip and cook: Cook until the edges start to brown and the top surface looks cooked, then carefully flip and cook the other side until golden brown.
- Serve: Repeat with the remaining batter. Serve the oat pancakes hot with additional yogurt, chutney, or your favorite dipping sauce.
Estimated Nutrition Information (per pancake):
- Calories: 60-80
- Protein: 3-4 grams
- Fat: 2-3 grams
- Carbohydrates: 8-10 grams
- Fiber: 2-3 grams
Note: These are approximate values and can vary depending on the exact ingredients and quantities used.
Tips:
- You can add other vegetables like grated carrots, chopped bell peppers, or shredded cabbage for additional nutrients and flavor.
- For a vegan version, substitute ghee with oil and use a plant-based yogurt alternative.
- If you prefer a crispier texture, you can add a tablespoon or two of chickpea flour (besan) to the batter.
