I made these pancakes almost two weeks back but somehow just ended up procrastinating about writing down the recipe. Now I thought before I forget how I made them and the thought process behind the recipe, let me post it fast. What happened was, my husband and I were wondering what to have for dinner. Devansh’s dinner menu is fixed; he always has moong-daal chawal. I always ensure that Devansh has healthy meals. This time I thought for a change let me make a healthy dinner for his mom and dad—that’s us :p.
I remembered one of Devansh’s friend’s mom had told me, she used to give her son porridge made of mixed flour. She would mix flours of different millets. I thought let me try throwing together some flours and make pancakes—or “dhirdis” as we Maharashtrians call it. Now I’m not very good at making dosas, the batter needs to be just perfect. And to make the dosa really thin, you need to be very skilled. My husband, Kalpesh, makes excellent dosas; he’s the dosa expert.
So I don’t really make dosas when he’s around. Since I was cooking, I said I’ll make pancakes. He was OK with that. I mixed some 4-5 flours and sooji together, added tadka to it (this I’d seen in some dosa or idli recipe, I don’t recollect now.) I made one disastrous attempt at making a dosa. Then I decided to stick with the original plan and make pancakes. Pancakes turned out well, Kalpesh liked them. After he finished eating he offered to make the last two. I ate one and then I took the other one to Devansh. I thought if I’m going to write the recipe on the blog, let me see if the kiddo likes it. He loved it, he ate it just like with just some ghee added on top. So he had this pancake and his daal-chawal for dinner that day.
P.S. I wrote the above post eight days back. But I was waiting for my own domain name to get activated before I published this 51st post. I’ve posted about the change on my Facebook page. But I’ll mention it here as well. My blog’s URL has changed from thechefmommy.blogspot.in to www.mummumtime.com If you type the old URL, you’ll be redirected to this new URL automatically so don’t worry about that. Hope you and your kiddo enjoy these pancakes.
Mixed Flour Pancakes Recipe
Looking for healthy breakfast ideas for your kids and you? Try this recipe of pancakes made using semolina/suji and four different flours.
Ingredients
- 1 and a half cup rice flour
- 1/4 th cup chana chickpea flour
- 1/4 th cup sooji semolina
- Half cup ragi finger millet flour
- Half cup wheat flour
- Half tsp cumin seeds
- Pinch of hing asafetida
- Pinch of haldi turmeric powder
- Half tsp red chili powder optional
- 4-5 curry leaves
- 1 tsp homemade ghee
- 2 tbsp oil/homemade ghee for cooking
- Salt to taste
Instructions
- Take all the flours in a bowl, and then add red chili powder and salt.
- Initially add about 1 cup of water and mix it well with the flours. Then go on adding some water till you get dosa-batter-like consistency.
- Heat a tadka pan and add ghee.
- When the ghee is hot, add cumin seeds.
- After the cumin seeds splutter, add haldi, hing, and curry leaves.
- Add the tempering (tadka) to the batter and mix it properly.
- Heat a Heat a non-stick tava pan (flat skillet pan), add 1-2 tsp oil and spread it on tava evenly. (You can use homemade ghee instead of oil to make the pancakes if you are making them for babies.)
- Pour the batter in the center of the pan and then spread outwards evenly to form a pancake.
- Cover the pan with a lid, after a minute remove the lid, and then flip the pancake to cook the other side. (Cook the pancake on medium flame for the first side and after you flip it, cook it on low flame.)
- Again place a lid over the pan for a minute.
- Transfer the pancake to a place after ensuring that both the sides are properly cooked.
- Serve the pancakes with chutney or some pickle. (We ate the pancakes with a really yummy mango pickle made by my mother-in-law. Devansh had it with some ghee served on top.)
