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We hope you got insight from reading it, now let’s go back to carrot-beetroot oats pancake recipe. You can cook carrot-beetroot oats pancake using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Carrot-Beetroot Oats pancake:
- Use 2 cups Oats
- Get 1 Beetroot medium sized
- Prepare 1 cup Carrot Grated -
- Use 1/4 cup curry leaves Finely chopped -
- You need 2 large Indian round gourd (Tinda) -
- Take 1/2 cup Tur toor dal -
- Take 1/2 cup Gram Flour (Besan) -
- Take to taste Salt pepper and -
- Take Cooking oil greasing - for
Instructions to make Carrot-Beetroot Oats pancake:
- Coarsely chop the peeled beetroot, peeled Indian round gourd and pressure cook on medium flame along with toor dal for about 20 minutes.
- Once the vegetables and Dal is cooked, let it cool and then pulse it into smooth paste in a blender
- Transfer this mixture in a bowl, add chopped curry leaves, grated Carrots, Gram flour, Oats, salt and pepper and give it a nice mix.
- You will notice a smooth mixture of pouring consistency is formed.
- Let this mixture rest for 10 minutes, so that oats soak in the water.
- Heat some oil on a non stick griddle and spread it evenly across the whole surface.
- Pour the batter in the centre and slowly spread it over with a spatula.
- Cover the mixture and let it cook on medium flame.
- Flip the side and let it cook similarly. Gently press the pancake on the top with spatula/ masher to thin out the pan cake.
- Serve hot with Yogurt/ Creamed Cottage Cheese.
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