These delicious mini savory pancakes are made with crunchy sweet corn,curd and beet leaves mixed in a batter of semolina and urad dal flour, topped with cheese.
“It’s my birth right to have a great breakfast!”, quips KR whenever he is hungry in the mornings. Although he is not really a breakfast person and I force him to have a smoothie atleast, occasionally (especially on weekends), he wants to have a hearty first meal of the day. I love it when he demands for food because then I get an opportunity to create something that I know he will relish. It’s actually been a record of sorts that every-time he has made this statement I have served him with a new dish.
Be it Hummus Flavored Mashed Potato Waffles, Masala Dosa with Sweet Potato Filling, Chickpea Flour Mini Quiche Muffins or for that matter even Oil Free Bulgur Wheat Spinach Idli, each one has been different from the other, nutritious in its own way and appealing to the palate. So this time when he made this statement, I got thinking. I had wanted to try this rawa chilla recipe for some time now. My friend had made it for evening snack when I visited her in Bombay. It was super appetizing. However I wanted to give it my own touch using the ingredients I had in hand and that was bok choy, beet leaves and sweet corn!
Mixing different ingredients that pair well, together to create something new is one of my strengths. I had picked up bok choy on my last grocery trip as I wanted to try it out. This was part of my pick-a-new-ingredient-every-week exercise. After reading about it, I got to know that it’s also known as the Chinese cabbage and is nutritious as well. Not very calorie dense and rich in vitamins, this vegetable is a great asset for vegetarians. While the most obvious choice was to use it in a soup or salad, I wanted to use it differently. Beet leaves as we all know are equally nutritious and should not be discarded. My idea was to use them both in my pancake recipe.
In a glass bowl, add boiled sweet corn, rawa/semolina, urad dal flour, chopped beet leaves, chopped bok choy, yogurt, cumin seeds, minced green chillies, hing/asafoetida, cilantro and salt. Add water to get the desired batter consistency. Mix it all well together. These pancakes can be made instantly.
Heat the mini pancake pan, lightly grease each mold with oil. Pour a spoonful of batter in each mold. Sprinkle grated cheese on top and let it cook for a minute or two. Flip and cook the other side evenly. Serve immediately.
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- 1 cup boiled sweet corn
- 1/2 cup rawa/semolina
- 1/4 cup urad dal flour
- 5-6 beet leaves
- 1 small bunch bok choy
- 1-2 tbsp yogurt
- 2-3 green chillies
- 1 tsp cumin seeds
- Pinch of hing/asafoetida
- 2 tbsp chopped cilantro
- 1/2 cup grated cheese
- Salt to taste
- Oil for frying
- In a glass bowl, add boiled sweet corn, rawa/semolina, urad dal flour, chopped beet leaves, chopped bok choy, yogurt, cumin seeds, minced green chillies, hing/asafoetida, cilantro and salt. Add water to get the desired batter consistency. Mix it all well together. These pancakes can be made instantly. Heat the mini pancake pan, lightly grease each mold with oil. Pour a spoonful of batter in each mold. Sprinkle grated cheese on top and let it cook for a minute or two. Flip and cook the other side evenly. Serve immediately.
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Be it savory or sweet, pancakes are enjoyed by everybody. Some pancake recipe ideas for you are Aloo Pudina Paratha/Potato Mint Stuffed Pancakes, Sweet Potato Puran Poli/Pancakes, Korean Pancakes/Pajeon, Broccoli Oats Chilla/Pancakes, Chinese Scallion Pancake, Mini Butternut Squash Fritters, Kashmiri Methi Ghavan Recipe | Fenugreek Rice Flour Crepes and Gluten Free Mint Flavored Potato Bajra Pancake.