1/2 cup whole wheat flour (optional for binding and texture)
1/2 tsp baking powder
1/2 tsp cumin powder (optional)
1/4 tsp salt (adjust to taste)
1 small onion, finely chopped (optional)
1-2 green chilies, finely chopped (optional)
2 tbsp chopped coriander leaves
1 cup water (adjust for batter consistency)
1 tbsp olive oil or any healthy oil (plus extra for cooking)
Optional veggies: grated carrot, finely chopped spinach, or bell pepper
Instructions:
Make the batter: In a mixing bowl, combine sattu, whole wheat flour, baking powder, cumin powder, and salt. Add chopped onion, green chilies, coriander, and any optional veggies you like.
Add water and oil: Gradually add water while stirring to form a smooth, pourable batter—like regular pancake batter (not too thick or runny). Stir in the oil.
Cook pancakes: Heat a non-stick pan or griddle on medium heat. Lightly grease it with oil. Pour a ladleful of batter onto the pan and spread gently into a circle. Cook for 2-3 minutes until bubbles form on the surface, then flip carefully and cook the other side until golden brown.
Serve: Serve warm with green chutney, yogurt, or a drizzle of honey if you prefer a sweet touch.
Tips:
For extra protein, you can add a spoon of chia seeds or flaxseeds to the batter.
These pancakes are great savory, but you can also add a pinch of jaggery or a mashed ripe banana for a sweet version.
If you want gluten-free, skip whole wheat flour and adjust water to get the right consistency.
