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A Diwali breakfast of courgette and butternut squash savoury gram flour pancakes with a honey and mustard yoghurt dressing – recipes vegetarian

2 Nov

Start the day as you mean to go on.

A Diwali breakfast of courgette and butternut squash gram flour pancakes with a honey and mustard yoghurt dressing

So, I start my day as I mean to go on and a savoury Diwali breakfast is more important that the day before. The whole of the festive period is spent eating. Mithai (indian sweets) , fried samosa, sweet dumplings in a crispy flour case, or pakora or crunchy rice and lentil wheels. So then, it doesn’t make sense to have cereal or toast for breakfast, does it. Have something special and utterly full of flavour  and filling for breakfast on Diwali, of course it should be spicy.I started to think about things that I was grateful for. My good health, my loving family, I’m reasonably smart, I have talents. There were lots of good things that I had seen, experienced and achieved in my life and for that I was grateful. Now, when I wake up and I’m confused about my thoughts…I bring myself to the here and now and think of good things.

Now I’m not a huge fan of butternut squash. I’m not keen on very sweet vegetables. But in this dish it adds moisture and a little sweetness without it being overwhelming. Don’t worry if the pancakes feel very moist inside when to first bite them; that’s all part of the charm. They’re spicy, they’re fluffy, they are moist, deep and lasting. Go on…

If Diwali makes you happy, if talking, smiling, eating, being around loved ones makes you happy…the keep doing it.

Ingredients

For the pancakes

100g grated butternut squash
75g grated courgette
2 cloves of garlic, minced
1 tsp minced ginger
1 tsp fennel seeds
1 tsp cumin seeds
salt to taste
2 tsp baking powder
One green chilli, chopped finely
One small red onion, finely diced
100g gram flour
1/2 tsp ground turmeric
200ml water
3-4 tbsp oil for frying

For the dressing

1 tbsp sesame oil
5 curry leaves
One tsp minced ginger
1/2 tsp brown mustard seeds
1/2 tsp ground turmeric
250g whipped Greek yoghurt
1 tbsp honey
1 green chilli

Method.

1. To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
2. To make the pancakes, combine the courgette, butternut squash, ginger, garlic, chilli, salt and spices together with onion and mix well. Add the gram flour and mix thoroughly before adding the water and combine until the gram flour lumps are removed.
3. On a non stick pan, heat 1-2 tsp oil and add 1/3 cup per pancake and fry until golden brown and then flip it over and repeat.

Serve hot and fresh.

I am joining in with Credit Crunch Munch, hosted this month at Dinner With Crayons  thanks to Fuss Free Flavours and Fab Food 4 All

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