Indulge in a burst of colors and flavors with these delightful Rainbow Pancakes, a fun and quick breakfast recipe that's sure to brighten up your mornings. This vibrant dish blends the joy of a traditional pancake with a playful twist, bringing a rainbow of hues to your plate. Explore a simple yet exciting recipe that's not only visually appealing but also a delightful treat for the entire family, making breakfasts more enjoyable and memorable.
Ingredients
1 cup coarse semolina
1/2 cup yogurt
1 small onion, finely chopped
1 small tomato, finely chopped
1 small beetroot, grated
1 carrot, grated
1/2 cup shredded spinach leaves
2 tablespoons boiled sweetcorn
2 green chillies, finely chopped
2 tablespoons finely chopped coriander leaves
2 tablespoons oil
1 teaspoon chaat masala
Salt to taste
Method- Combine semolina with yogurt , salt and about half cup water in a large bowl. Mix well to make a batter.
- Heat a non-stick mini pancake pan and brush it with some oil. Pour about 1 tablespoons of batter for each mini pancake and spread it evenly. (Note: You can also use a flat dosa pan for making mini pancakes. Just pour spoonfuls of batter about 1 inch apart from each other)
- Top the mini pancakes with different vegetable toppings coupled with green chillies & coriander leaves. Sprinkle a dash of chaat masala on the veggies.
- Drizzle some oil on top of each pancake.
- When the base of the pancake turns crisp and easily comes off the pan, flip it carefully with the help of a spatula. Cook for about 30 seconds.
- Repeat the same process to make more pancakes with the remaining batter.
- Serve hot with green chutney.