(Above): Millet Medley Pancake (Siliconeer)

In a tale of two staples, Sudha Gupta mashed up the American breakfast with a Rajasthani meal, and the result was a bouquet of what we can call the Ethnic American.

Ingredients:

For the Base:

  • 2 cup millet flour (bajra)
  • 1 cup fine semolina (suji)
  • 1 cup yogurt
  • salt to taste
  • 1 tsp. green chili paste
  • 2 tsp. ginger paste
  • 2 tbsp. cooking oil

For the toppings:

  • 2 large potatoes (boiled, peeled and mashed)
  • salt to taste
  • 1 tsp. red chili flakes
  • 2 tsp. lemon juice
  • 3 tsp. butter
  • 1 cup sweet corn (boiled)
  • 1 avocado
  • ¼ cup spring onions (chopped)
  • ½ cup carrots (grated)
  • ½ cup beet root (grated)
  • 1 cup cheese (grated)
  • Green or red chili sauce

Method:

In a pan, add semolina (suji) and millet flour (bajra) and mix well. Now add chili paste, ginger paste, and salt to taste, and mix. Add oil and yogurt and mix everything, then add water to make a pancake batter and leave for 30 min.

In a bowl, mix mashed potatoes, salt to taste, red chili flakes, butter, lemon juice.

In another bowl, mix sweet corn with 1 tsp. butter and salt to taste.

In the third bowl, grate the avocado, add chopped spring onions and mix.

Heat oil on medium flame in a non-stick pan. Pour ½ cup pancake batter and flatten to cover the pan’s surface. Reduce flame and cover the pan with a lid, leave for 1 min.

Open the lid and sprinkle some of the grated avocado and spring onion mix.

Add some of the mashed potatoes mix and press to flatten on the pancake using a spatula. Cover the pan again with the lid, leave for 2 min.

Open the lid and sprinkle some of the grated beet root and carrots and press again.

Now sprinkle some of the cheese and press.

Add 1 tbsp. corn mix, sprinkle some more cheese, and this time, press gently with the spatula. Cover the lid and leave for 1 min.

Check to see if the base pancake is fully cooked from the bottom.

Transfer the whole pancake on a platter and add green or red chili sauce.

Serve hot and enjoy!