Instructions:
- Prepare the Vegetables:
- Begin by slicing the onions, cabbage, and carrot thinly.
- Chop the green chilies and ginger into small pieces.
- Roughly chop the coriander leaves and set them aside.
- Mix the Ingredients:
- In a large mixing bowl, combine the sliced onions, cabbage, carrot, green chilies, and ginger.
- Add the chopped coriander leaves to the mixture.
- Season with salt, black cumin seeds, and cumin seeds.
- Crack the egg into the bowl and mix everything together until well combined.
- Make the Batter:
- Gradually add the rice flour to the vegetable mixture.
- Slowly add water, a little at a time, and mix until you achieve a thick batter consistency. The batter should be thick enough to hold the vegetables together, but not too runny.
- Cook the Breakfast:
- Heat a non-stick pan or skillet over medium heat and lightly grease with oil.
- Pour a ladleful of the vegetable batter onto the pan, spreading it out into a pancake-like shape.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining batter.
- Serve and Enjoy:
- Serve the hot, crispy vegetable pancakes immediately.
- Enjoy them on their own or with a side of yogurt, chutney, or your favorite dipping sauce.
Conclusion:
This quick and healthy breakfast is the perfect way to start your day with minimal effort. In just 10 minutes, you can enjoy a nutritious meal that’s full of flavor and packed with vegetables. Whether you’re rushing out the door or simply want a fast and wholesome breakfast, this recipe is sure to become a go-to favorite. Enjoy a delicious and energizing start to your morning!
