Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Making pancakes and a side dish together for breakfast takes lots of time and energy. There are days when we are in a hurry, and we want to make a simple, standalone main dish that can be eaten with tomato sauce or any stored dip or yogurt. Spinach pancakes are one such awesome dish that doesn't need to go with anything else. You can eat them as-is or use tomato sauce as a side dish. Yogurt also goes very well with them.
Thalipeeth also make for perfect, low-fat lunchbox dishes for school or work. Spinach is low in fat, cholesterol-free, and a good source of protein, fiber, calcium, vitamins, and minerals. These pancakes are crunchy and delicious.
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4 spinach pancakes
- 1 heaped cup spinach, washed and chopped
- 1 cup rice flour
- 1/4 cup chickpea flour
- 1/3 cup wheat flour
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 cup onions, finely chopped
- 2-3 green chilies, finely chopped
- 1 tsp garlic, minced or paste
- 1/2 tsp oil, for the dough
- a pinch turmeric powder
- salt to taste
- 1/2 tsp oil for each pancake
- Wash and chop your spinach. Heat a deep-bottomed pan and throw in the chopped spinach and a little salt. Sauté for 1 or 2 minutes, then turn off the stove and transfer it to a mixing bowl.
- Add the rice flour, wheat flour, chickpea flour, cumin seeds, minced garlic, chopped green chilies, chopped onions, coriander powder, turmeric powder, and salt to the mixing bowl.
- Mix these ingredients together, adding water little-by-little to make a loose and pliable dough. Apply some oil around the dough and set aside covered for 5 minutes.
- Apply some oil on a plastic sheet or butter paper. Divide the dough into four equal portions. Take one of the portions and shape it like a patty on the greased sheet.
- Wet your fingers and pat it to make a disc of about 6-inches in diameter with a big hole in the center. Refer to the photo gallery below for reference.
- Heat a griddle or flat pan and grease it with some oil. Take the disc in your palm and carefully place it on the pan. Add a few drops of oil on the top and the edges.
- Gently press it around with a spatula, then cover the pan for a minute while keeping the heat on medium-low. Flip it and add a few drops of oil. Press it a little so that it cooks faster. There's no need to cover the pan.
- Remove the pancake when both sides get golden-brown. Your spinach pancake is ready! Repeat the same process to make additional pancakes.
- Serve them hot or warm with tomato sauce or yogurt. Enjoy!