Savoury oats pancake

Savoury oats pancake with green peas. A completely vegan, gluten free and no onion garlic recipe for breakfast. Matar kachodi or green peas kachodi is a delicious dish but deep fried dish. Here is a pancake made with same spices and green peas with oats. And not deep fried its shallow fried. So its a perfect recipe for health conscious people.

Ingredients used to make this healthy pancake

Oats – low calorie oats used to make the batter. Oats has numerous health benefits.

Green peas – Green peas are great source of plant based protein. And makes the pancake absolutely delicious. Fresh and frozen both can be used. I have used fresh green peas.

Ginger, green chilli and spices – Ginger and green chilli will give a spicy kick to your pancakes. I like the taste of ginger so used 1 tablespoon but you can use 2 teaspoon or little less if you want. You can also use more or less green chilli according to your spice tolerance. If you want your pancake spicy add more green chilli and if you are making for kids use less chilli. Fennel powder, cumin and chaat masala used to enhance the taste.

You can get many more oats recipes on this blog.  Click here for more oats recipes.

To make this oats pancake we have to grind the green peas and oats with all the spices. Use spices whatever you like to add in matar kachodi. Best part is its very easy to make. We don’t have to make stuffing separately or knead the dough, stuff and fry. Just grind everything and shallow fry.

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Recipe

Oats – 1 cup

Green peas – 1 cup

Ginger – 1 tablespoon, chopped

Green chilli – 3-4

Fennel or saunf powder – 1 teaspoon

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon, optional

Salt – 1 teaspoon or to taste

Water – 1&1/4 cup

Oil for shallow fry

Method

1. Grind green peas with ginger and green chilli. Scrap the sides and add 1/4 cup water. Grind again to make smooth paste.

2. Add oats and half cup water. Blend everything well. Scrap the sides and add little more water. Blend again.

3. Add fennel seed powder, cumin powder and salt. Blend well.

4. Pour the batter in a mixing bowl. Add remaining water and mix. Add chaat masala if using. Mix well.

5. Heat a pan and make small sized pancakes with the batter. Watch video recipe below the recipe card for details. For soft pancake don’t spread much. And for crisp dasa like pancake spread the batter with the back of the ladle and make thin pancake. See notes for more options.

6. Drizzle little oil on the edges and over the pancakes. Cook on low medium heat till bubbles appear.

7. Turn the pancake upside down and cook the other side. Cook till pancake becomes brown. Press gently to cook well. Serve hot with any chutney or sauce.

Notes

1. You can use any spices of your choice.

2. Use chilli according to your taste.

3. For crisp dasa like texture make the pancake thin and you can also add 1/4 cup rice flour in the batter.

4. You can also use sliced or finely chopped onion in the batter. Or add some garlic cloves while grinding the green peas.

5. You can also increase the quantity of spices if you want. Use 1-2 teaspoon ginger instead of 1 tablespoon if you don’t like much, but don’t skip.