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| Main ingredients | Spinach leaves, Quick cooking oats, Pressed rice (poha), Green chillies, Ginger, Garlic, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 15-20 fresh spinach leaves
- 1 cup quick cooking oats
- ¾ cup pressed rice (poha)
- 2 green chillies
- ½ inch ginger, roughly chopped
- 3 garlic cloves
- 2-3 tablespoons fresh coriander leaves
- Salt to taste
- Oil for cooking
- Tomato ketchup for serving
Method
- Take pressed rice in a colander, pour water over it and wash thoroughly. Set aside for 10 minutes.
- Take spinach leaves in a grinder jar, add oats, green chillies, ginger, garlic, coriander leaves, soaked pressed rice, 1 cup water and salt and grind to a fine paste. Transfer into a bowl.
- Heat a shallow non-stick pan. Spread a ladleful of batter evenly. Drizzle some oil all around and cook on medium heat for 2-3 minutes. Flip and cook on other side for 2-3 minutes more. Make more pancakes with the remaining batter.
- Arrange the pancakes on a serving platter and serve hot with tomato ketchup.
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