Green peas are a good source of many nutrients and minerals such as copper, iron, zinc, calcium, and manganese, 45 percent of the DV (daily value)in vitamin K for blood coagulation, and nearly a quarter of what's needed daily in vitamin A, thiamine, folate.
The green peas pancake idea was born from the strong desire to replace bread with what we call as something substantial and healthy.
- 3/4 cup boiled green peas.
- 1/2 cup rice flour (chawal ka atta).
- 1/2 cup besan (bengal gram flour).
- 1/4 tsp turmeric powder (haldi).
- 1 tbsp. finely chopped green chillies.
- Saltto taste.
- 1/2 tsp fruit salt.
- 2 tsp oilfor greasing and cooking.
- 1/4 cup grated low-fat paneer (cottage cheese).
- 1/2 cup grated carrot.
- 1/4 cup finely chopped tomatoes.
- Grind the green peas in a blender to a coarse paste, using very little water.
- Transfer the paste to a bowl; add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency.
- Just before making the pancakes, add the fruit salt and mix gently.
- Heat a tava (griddle) and grease it lightly with oil.
- Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2") diameter circle.
- Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake.
- When cooked on one side, turn it over and cook on the other side for a few seconds.
- Repeat for the remaining batter and topping to make more mini pancakes.
- Serve hot.