Savory Pancakes Breakfast-Two ways

Ingredients:
1 packet Gits Dosai Mix  (Read update)
1/2 cup cabbage, thinly sliced
1/4 cup carrot, thinly sliced
2 green chilies, finely chopped
small piece of ginger, finely chopped
olive oil for cooking

Method:
Mix batter for uttapam in 320 ml water. Stir in ginger and green chilli.

Heat a non stick pan or a flat griddle on low medium heat. Smear with a drop of olive oil.

Pour a spoon full of batter and spread it to a thick circle. It should be about 1/4″ thick. Sprinkle a tbsp water (this will keep the uttapam soft) Spread the thinly sliced cabbage and sliced carrot over uttapam.

Lightly press them into the spreaded batter. Drizzle some oil around the edges of the dosa and cook until edges turn golden brown.

Flip the uttapam gently and cook the other side.

Carefully take out on a plate. Serve with coconut chutney or ketchup.

Update 2020

I finally remembered to post Uttapm with homemade dosa mix. The recipe is here.

BESAN CHEELA( SAVORY VEGETARIAN PANCAKE)

Besan cheela,  is another healthy breakfast. It is quick and easy to make and you can add chopped or grated vegetables to the batter or stuff with different fillings for variety. It is light and can also be had for snack.

Ingredients for cheela batter:
1 1/2 cup besan
1/2 tsp ajwain (carom seeds)
1 tsp chilli powder
1/4 tsp garlic powder
salt to taste
a pinch of soda bicarb
1 1/4 cup water
Choose your filling (from below)

Filling no. 1 :

thinly sliced or shredded paneer

cream cheese

1/4 cup chopped cilantro

You do not need to cook this filling.

Fillingno. 2 :

2 medium potatoes thinly sliced

1/2 tsp cumin

1/4 cup onion sliced

1green chilly chopped

1 tomato sliced

salt to taste

1/4 cup chopped cilantro

2 tbsp olive oil

Method:

Heat oil in a small pan on medium heat.

Add cumin. When you see them pop, add onion. Cook until translucent.

Add sliced potato, salt and, green chilli. Cook until tender.

Now, add tomato. Cook for one minute, remove from heat. Add cilantro.
To assemble :

Mix all the ingredients in a bowl for cheela batter. Add in 1 cup of water.

Mix, add more water in little proportions  until a smooth, lump free batter is obtained. The batter should not be watery or too thick.

Heat a non stick pan on medium heat, brush thinly with oil.   .

Pour a spoonful of batter and spread. Right amount of heat is very important while cooking cheela, if the pan is too hot it will be overcooked from outside but uncooked from inside. Too low heat will make it  crisp and dry. 

Flip when golden brown.

Cook the other side. Avoid overcooking to prevent getting too dry.
Transfer to a plate. Spread cream cheese.

Put a spoon full of sliced paneer and cilantro on one half of the cheela (If you have chosen the second filling then you do not need to spread cream cheese. Spoon potato filling on the cheela). Fold.

Serve hot with mint chutney or ketchup.

 Note : If you are serving cheelas as a snack then roll the filling in the cheela and cut into half or bite size pieces.