Soyachunks pancake

• 1 cup soya chunks (squeezed and lightly crushed)
• 1/4 cup rice flour (blended into flour)
• 2 tbsp besan (gram flour)
• 0.25 cup yogurt (plain)
• 0.5 cup water (adjust for batter consistency)
• 0.5 tsp cumin powder
• 0.25 tsp red chili powder
• 1 tbsp ginger-garlic-green chili paste
• salt to taste salt
• 2 tbsp oil (for cooking)
• 2 tbsp onion (finely chopped)
• 1 medium piece carrot (finely chopped)
• 1 small capsicum (finely chopped)
• 1/4 cup cabbage (shredded)
• 2-3 tbsp coriander (finely chopped)

Instructions

1. 1

   In a bowl, mix rice flour, besan, yogurt, and water to make a smooth batter (like pancake batter consistency). Add squeezed and crushed soya chunks, ginger-garlic-green chili paste, cumin powder, red chili powder, salt, and finely chopped onion, carrot, capsicum, cabbage and coriander. Whisk well and let it rest for 3 minutes.

   💡 Tip: Don't make the batter too thick or too thin – it should pour easily but hold shape on the tawa.
2. 2

   Heat your non-stick pancake tawa or griddle on medium heat. Once hot, lightly grease with oil.

   💡 Tip: A properly heated tawa ensures even cooking and crispy edges.
3. 3

   Pour a ladleful of batter onto the each pancake on the tawa.

   💡 Tip: Spread gently with the back of the spoon – don't press too hard.
4. 4

   After 3-4 minutes, when the bottom turns golden brown and crispy, flip carefully. Cook the other side for 2-3 minutes until both sides are golden and slightly crispy. Repeat with remaining batter.

   💡 Tip: Use a thin metal spatula for easy flipping. The pancake should feel slightly crispy at the edges.
5. 5

   Transfer pancakes to a plate and serve hot with your favorite chutney – mint chutney, tamarind, or even plain yogurt works wonderfully!

   💡 Tip: Serve immediately for the best crispy texture. You can also pack them in a lunch box – they stay good for 3-4 hours.

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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