SOY-BELL PEPPER-CARROT PANCAKES WITH ROASTED COCONUT CHUTNEY

While I was taking a break this week, Aroma completed one full year of blogging on the 12th January, 2008!! Hurray!! I am enjoying cooking for events at Aroma, it has been a pleasure so far. My heartfelt thanks to all of you who comment and support me here! Hope you will continue to do that! :))



Weekend Breakfast blogging aka WBB is the brain child of Nandita of "Saffron trail" and this month it's Rajitha from "hunger pangs"'s turn to host this event with the theme of "Soy products". Soy and mixed veggies savory Pancakes, are my contribution to this event. Thanks for hosting Rajitha!:)




I was going to cook something with Soy beans I had in my pantry until I saw the Soy flour box in baking section at the grocery store. I never paid attention to it before until this "Soy" event! I bought it planning to bake a bread and then I read that you can't use more than 1/4th of this flour in any recipe! Then it hit me that I could make savory pancakes with it mixed with Wheat bread flour to make it spongy and with loads of veggies, Indian style!:D

About Soy flour:
Soy flour is made from roasted soybeans that have been ground into a fine powder. Soy flour is very rich in high-quality protein, it also adds a pleasant texture and flavor to the dishes.Soy flour can be used just as it is or it can be lightly "toasted" first. Since it does not have Gluten to hold itself together, you only use 1/4th cup of Soy flour to 1 measure of wheat or plain flour in your cooking or baking. You can use soy flour to thicken the gravies and cream sauces, to make homemade soy milk. It also keeps baked goods from becoming stale quickly and adds lot of protein to the dish or bread.
Because it adds moisture to baked products, soy flour can also be used as an inexpensive and cholesterol-free egg substitute in these foods.That is a great news for pure vegetarians! Replace one egg with 1 tablespoon soy flour and 1 tablespoon water. Now you can bake without Eggs and without missing any protein. All these infos are obtained by various sites and from the back of that Soy flour box too!!

Soy flour and mixed veggies savory Pancakes with roasted coconut chutney:



To make Soy pancakes:

You need:
A little note: This amount makes enough 5" in diameter and thickish pancakes for 4 people. Cut down to half the recipe if you don't need that many. You can add any veggies like green Peas to it and can skip all the dry spice powders too if you don't like it, they just add to the flavor.
1 1/2 cups Wheat Bread flour, (can use Atta or plain flour)
1/2 cup Soy flour,
1/4 cup Rice flour(Optional, just to make them crisp)
1 cup finely chopped red and green bell peppers,
1/2 cup grated Carrots,
1 onion minced,
1 tsp Cumin powder,(Or Dhana-Jeera pd if you have it)
1/2 tsp garam masala,
1/8 tsp Baking soda, few minced Cilantro leaves,
2 tsp grated ginger,
2 tbsp Yogurt, enough water to mix,
salt, Dry red chilli flakes or chillies, minced.
To make it:
1. Whisk dry ingredients first to mix the flours well and then add all the other ingredients shown above.
2. Add enough water to make thick but pourable batter, cover and set aside for 10-15 mins.
3. Heat a non-stick on medium high, drizzle a bit of oil, pour a ladleful of batter to make 5" circles and about 1/4" thick.
4. Drizzle a tsp oil on top, cover with lid and cook until the bottom is reddish. Flip and cook the other side to golden.
5. Serve hot with chutney or with plain yogurt.

Roasted Coconut chutney:




Recipe for this roasted coconut and red chillies chutney is here.

Enjoy!!





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A happy little tag by a friend!

Reeta Skeeter from "Reeta's Ruminations" asked few of us to show our best photo of 2007 or a photo very close to our heart. Thanks for happy tag Reeta!:)

This Photo may not be my best in 2007 but these Bhakarwadis are the best tasting snack I ever made at home for my "Foodie's Hope" blog last year. This is for you Reeta, I did enjoy going back in memory lane. Thanks!:))