Gluten Free Savoury Pancakes With Bottle Gourd And Carrot / Vegan Recipe

Gluten free and vegan savoury pancakes with bottle gourd and carrot. Pearl millet or bajra atta, sorghum flour or jowar atta, oats, bottle gourd and carrot made this pancakes nutritious and spices made it absolutely delicious. We always need some nutritious breakfast and its a perfect dish for health conscious people and as well as who like to satisfy their taste buds.

Yes, I used all the healthy flour to make these pancakes and very happy with the taste. Its a super hit breakfast in my home. All the flour has numerous health benefits.

Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, Pearl Millet has many health benefits. It contains essential amino acids and vitamins also which contribute to its therapeutic properties.  5 reasons you should include bajra in your diet

1. Powerful for controlling diabetes.

2. Weight loss.

3. Reduces cholesterol

4. Helps in digestion

5. Helps prevent cancer


Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.


Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more health benefits of oats click here.

You may like some more pancake recipes on this blog.

1. Oats semolina chila or pancakes

2. Green moong uttapam or dosa

3. Rosti or Swiss potato pancakes

4. Gluten free multigrain pancakes

5. Manipuri tan or flatbread with finger millet or ragi

6. Gluten free multigrain cheese stuffed pancakes

7. Black rice oats and beetroot chila or pancakes

This month in Shhhhh Secretly Cooking Challenge facebook group we are sharing different types of pancakes. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month suggested by Archana. This month my partner is lovely Swaty Malik. I always love her healthy and easy to make recipes like Spinach tortillas etc. Visit her space for different types of healthy and delicious recipes. Swaty gave me chaat masala and green chilli and I made this delicious and healthy gluten free pancake with bottle gourd and carrot. I gave her cumin and ginger and Swaty made a super tempting and healthy Mixed dal dosa.

You can call it a super healthy breakfast. Its a no onion garlic recipe but you can add one finely chopped onion in the batter. All the three flour, carrot and bottle gourd made these pancakes not only delicious but also nutritious.


Bajra atta or pearl millet – 1 cup

Oats powder – 1 cup

Sorghum flour or jowar atta – 1/4 cup

Bottle gourd or lauki – 1 cup, grated

Carrot – 1 large, grated

Ginger – 1 inch piece, grated

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Water – 2 cup


1. Peel and grate the bottle gourd or lauki, carrot and ginger.

2. In a large bowl mix all the three flour, salt, finely chopped green chilli, cilantro or coriander leaves, cumin powder, chaat masala powder, black pepper powder, grated bottle gourd, carrot and ginger.

3. Add water gradually and whisk well. Make a lump free batter. Batter should be thick but flowing. Cover and keep aside for 15 minutes.

4. Heat a skillet or non stick pan. Spread little oil. Pour a ladle full batter in the center. Spread the batter gently with a spatula.

5. Let it cook on low flame till edges becomes light brown. Drizzle little oil on the sides. Flip and cook the other side too till golden brown.

6. Serve hot with any chutney or sauce.


1. Add green chilli according to your taste.

2. One finely chopped onion can be used in the batter.

3. You can use any other flour instead of these flour.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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A delicious Gujarati dish made of rice and lentils.
You can call it a savoury cake loaded with the goodness of vegetables and lentils.
A baked dish with soaked and ground rice, different types of lentils or dal, spices, carrot and bottle gourd. Any other vegetables can be added in it.

This month in facebook group Shhhhh cooking secretly challenge
we are sharing different dishes from Gujarati cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.

This month my partner is a very talented blogger Amrita Ayer. Who blog at
Please visit her blog for many amazing recipes. Amrita gives me carrot and sesame seeds as secret ingredients. Thanks dear for these delicious ingredients.

In this recipe I have used 4 type of lentils or dal, rice, carrot, bottle gourd and some spices. You can serve it as a snack.



Rice – 1 cup

Pigeon peas or tuar dal – 1/4 cup

Whole green gram or moong dal – 1/4 cup

Split chickpeas or chana dal – 1/4 cup

Split black gram or urad dal – 1/4 cup

Grated bottle gourd – 1 cup

Grated carrot – 1 cup

Green chilli – 2, finely chopped

Ginger – 1 inch piece, grated

Curd – 1/2 cup

Chopped cilantro or coriander leaves – handful

Salt – 1 & 1/2 teaspoon

Sugar – 2 teaspoon

Turmeric powder – 1 teaspoon

Asafetida or hing – a pinch

Lemon juice – 2 teaspoon

Oil – 1 tablespoon

Eno fruit salt – 1 teaspoon

For tempering

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Sesame seeds – 2 tablespoon

Asafetida or hing – a pinch

Curry leaves – 8 – 10, chopped


Soak rice and lentils for 4 – 5 hours.
Grind into a coarse paste. Add very little water if require.

Take out the ground mixture in a big bowl. Add curd and mix well. Cover and keep aside for fermentation. I have kept overnight.

Mix salt, turmeric powder, asafetida, grated carrot, bottle gourd, ginger, chopped green chillies, cilantro or coriander leaves, sugar, lemon juice and 1 tablespoon oil. Mix everything well.

Grease a baking pan generously.
Preheat the oven at 200°for 15 minutes.

Heat 2 tablespoon oil in a pan. Add mustard seeds and cumin seeds. When the seeds starts to splutter add curry leaves and asafetida, stir and switch off the flame.

Add sesame seeds. Mix and add half of the tempering in the batter and mix well.

Add Eno fruit salt just before baking. Give a good stir and pour the batter in the oil greased baking pan.

Tap gently.
Pour the remaining tempering over it. Spread evenly.
Bake in preheated oven for 30 minutes or until the top becomes brown.

Let it cool down. Cut into square pieces. Serve warm or cold with any chutney or sauce.

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