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Cucumber Pancakes


Energy (kcal) - 400

Protein (g) - 8.8

Carbohydrate (g) - 71

Fat (g) - 7.7

Khyati's Health-O-Meter Says:

This recipe highlights a healthier version of pancakes, owing to a special ingredient- Cucumber. Cucumbers are rich in two of the most basic elements needed for healthy digestion: water and fiber. Made with fresh curd, these pancakes are also high in proteins and probiotics. Spinach is well known for good amounts of folate, iron, and other micronutrients, and thus improves the overall nutritional density of the meal. These pancakes can be consumed as a healthy breakfast or a comfortable evening snack alike. 

  • Cucumber [grated] - 1 tsp
  • Salt - as per taste
  • Rice / Ragi flour - 20g
  • Spinach [chopped] - 1 tbsp
  • Fresh curd - 1 tbsp
  • Chilli powder - as per taste
  • Turmeric powder - a pinch
  • Oil - minimal
Step 1 Combine cucumber and salt and keep aside for 10 minutes. Step 2 Squeeze out the water from the cucumber and combine all the remaining ingredients in a bowl.  Step 3 Add enough water [approx. ¾ cup] and mix well to make a smooth batter.  Step 4 Keep aside for 10 minutes. Divide the batter into equal portions and keep it aside.  Step 5 Heat a non-stick tava [griddle], and spread a ladleful of batter on the non-stick pan.  Step 6 Cook on a medium flame using ½ tsp of oil till it turns light brown in culor on both sides. Step 7 Repeat with the remaining batter to make more pancakes.

Cucumber Pancakes - BY KHYATI RUPANI

10 FEB 2018


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