10 February, 2024
Vermicelli Pancakes Recipe | Veg Pancakes
Vermicelli Pancakes are a delightful twist to the traditional pancakes, offering a unique blend of flavors and textures. The magic lies in the batter, a combination of Semolina, Curd, and Vermicelli, creating a mouthwatering dish that suits any mealtime.
What makes Vermicelli Pancakes truly exceptional is the freedom to customize the batter with a variety of Veggies, allowing for a colorful and nutritious feast. With a golden-brown crunchy exterior and a combination of veggies scattered throughout, Vermicelli Pancakes offer a visual and gastronomic delight option.
Flavor Profile
Perfect breakfast alternative with these Egg-free Vermicelli and Semolina Pancakes. Packed with the goodness of Semolina, the tanginess of Curd, and the delightful crunch of Vermicelli, this recipe is a flavorful twist to your morning routine. The tangy flavor of the Curd complements the subtle nuttiness of Semolina, creating a delightful balance of taste.
The Vermicelli adds a subtle chewiness, while the Semolina provides a hearty and slightly grainy consistency.
These Pancakes are not confined to Breakfast alone, they seamlessly transition into Lunch or Dinner, making them a versatile option for any mealtime.
Nutritional Benefits:
The use of Semolina provides a good source of energy, while the Veggies add essential vitamins and minerals. Curd in the batter contributes a creamy texture and probiotics, enhancing the overall nutritional profile of the dish.
Serving Suggestions
Pair these delectable Vermicelli Pancakes with mint chutney or a tangy tomato ketchup.
Let’s get started with the Vermicelli Pancakes Recipe.
Serves = 3
INGREDIENTS:
| 1 cup or 125 Grams Semolina (Suji / Rava) |
| 1 cup or 125 Grams Curd |
| 30 Grams Vermicelli (broken into small pieces) |
| Water as needed |
| 1 cup finely chopped Vegetables (Onions, Tomatoes, Capsicum, Carrots) |
| 1 Green Chilli (finely Chopped) |
| 1 tsp Ginger |
| 1 tsp Coriander Leaves (finely chopped) |
| Salt |
| Cumin Seeds |
| Red Chilli Powder |
| Oil (for cooking) |
STEP-BY-STEP RECIPE GUIDE
1. Roast Vermicelli
- Heat 2 tablespoons of Ghee (Clarified Butter) in a pan.
- Gently crush the Vermicelli and roast it in Ghee on low heat.
- Roast until crushed Vermicelli turns golden brown.
- Keep stirring to ensure even roasting and avoid burning.
- Once Vermicelli is roasted to perfection, proceed to prepare the batter.
2. Prepare the Batter
- In a mixing bowl, combine Semolina, Curd, and enough Water to form a thick batter.
- Add roasted Vermicelli to the batter and combine it well.
- Let the batter rest for 15 to 20 minutes to allow the Semolina and Vermicelli to absorb the moisture.
3. Vegetables and Spices
- Add finely chopped Vegetables, Green Chilli, and chopped Coriander Leaves to the batter.
- Season the batter with Spices; Cumin Seeds, Red Chilli Powder, Salt,
- Mix well to ensure even distribution of ingredients.
4. Cooking Process
- Heat a non-stick pan or griddle over medium heat.
- Drizzle a little Oil and spread it evenly.
- Pour a ladleful of the batter onto the hot pan, spreading it evenly in a circular motion to form a thin pancake.
- Cook until the edges start to lift and the bottom turns golden brown.
- Sprinkle some roasted Vermicelli on top of the batter for a crunch. This not only adds an extra layer of crunch but also imparts a stunning aesthetic to Vermicelli Pancakes.
- To ensure that the additional Vermicelli adheres to the batter, gently press the Vermicelli into the surface using the back of a spatula.
- Flip the pancake and cook the other side until it achieves a similar golden hue.
- Repeat the process for the remaining batter, adding Oil as needed.
Serve these Vermicelli Pancakes hot with Mint Chutney or Yogurt.
Some Tips
- Ensure the Semolina and Vermicelli have absorbed enough moisture during the resting period.
- Adjust the thickness of the batter by adding Water as needed.
- Cooking over medium heat helps achieve a crispy texture without burning.