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Ridge Gourd And Bottle Gourd Pancakes With Ivy Gourd Dip Recipe
How to make Ridge Gourd And Bottle Gourd Pancakes With Ivy Gourd Dip
Made with a mix of bottle gourd (lauki), ridge gourd (torai), paneer, rice flour and gram flour, these pancakes are power-packed with protein and fibre. Make them for a wholesome breakfast meal or even for lunch.
- Total Cook Time 20 mins
- Prep Time 10 mins
- Cook Time 10 mins
- Recipe Servings2
- Easy
Ingredients of Ridge Gourd And Bottle Gourd Pancakes With Ivy Gourd Dip
- For dip:
- 15 pieces Ivy gourd (tindora/tondli)
- Bottle gourd and ridge gourd, peels (skin)
- 1 tbsp Peanut powder
- 1 tbsp Lemon juice
- 3-4 Green chillies
- to taste Salt
- For pancakes:
- 1 cup Ridge gourd, washed, peeled & grated
- 1 cup Bottle gourd, washed, peeled & grated
- 1/2 cup Homemade paneer (from skimmed milk)
- 1/2 cup Rice flour
- 2 tbsp Besan/ gram flour
- 1 tbsp Ginger, garlic and chilli paste
- A pinch of Asafoetida
- to taste Salt
How to Make Ridge Gourd And Bottle Gourd Pancakes With Ivy Gourd Dip
HideShow MediaFor ivy gourd dip:
1.
In a grinder jar, combine all of the dip ingredients to make a fine thick paste. Only add water if absolutely necessary. If needed, add slowly to avoid a watery dip.
For pancakes:
1.
In a bowl mix bottle gourd (lauki/dudhi), ridge gourd
(turiya/torai), paneer grates. Add ginger, garlic and chilies paste. In another bowl mix thoroughly rice and gram flours to avoid any lump formation.
2.
Add the flour mixture to the vegetable mixture and slowly pour water to make a pancake batter.
3.
Heat a non stick pan and make medium seized pancakes. Serve it hot along with ivy gourd dip and tomato ketchup.
4.
Tip: You can also make a variation of using the pancakes as a pizza base which is hot shot favorite of the kids! Moms can relax as this pizza shall not be junk as it contains power of vegetables, grains and dairy proteins.