Broccoli Fusion Pancake

Years ago broccoli was a rather unknown vegetable on the Indian table. We Indians know all about the sister counterpart of broccoli, that is the cauliflower, more popularly known as gobi. Every region of India has its own tasty version of gobi, with gobi aloo heading the list. Imagine eating gobi aloo accompanied by a hot elaichi-flavoured moong dal khichdi, washed down with a glass of chilled lassi. Hmmmm, comfort food at its best.

The advent of broccoli in India is quite recent, though India is among the top producers of the vegetable. Its popularity is more in the Chinese food world. This lovely emerald green vegetable is a storehouse of nutrients and is a great antioxidant too. It also does not require too much cooking. Having it sautéed with garlic and seasoning, accompanied by steamed rice, makes for a very healthy and tasty dish.

This vegetable is also very versatile and can blend with other vegetables such as mushrooms, tofu, and young baby corn. It is also very delicious with a cheddar cheese sauce poured over it and gratinated until golden. I have used broccoli in various ways at home, right from a broccoli tikki up to a broccoli pancake. Today I will share with you a very simple pancake made with semolina and broccoli. This pancake is a great evening snack, or it can even be had for breakfast. It is made in a jiffy and can be prepared beforehand and reheated before serving. I normally serve this with a coconut chutney. Do try it.

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Broccoli Pancake

For the Pancakes

• 1 cup sooji (semolina)
• 1 cup sour curd (yogurt)
• 1 cup cold water
• 1 tsp Eno fruit salt

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Method

• Mix together the sooji, yogurt, and cold water till smooth. Keep aside for half an hour.
• Mix it gently once again and add more water if it is too dry.
• Now add the broccoli mixture and mix gently. The consistency should be medium, not watery.
• Finally, add the Eno and pour 1 tbsp of water over it. It will froth immediately. Mix gently.
• Drop spoonfuls of this batter onto a greased non-stick pan. When lightly browned on the underside, flip to cook on the other side. Pour a little oil while cooking on both sides.
• You should get a pancake which is crisp on the outside and soft inside.
• Serve hot with coconut chutney.

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For the Broccoli Mixture

• 1 cup finely chopped broccoli
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 10 finely chopped curry leaves
• 2 or 3 green chillies, sliced into thin rings
• Salt to taste

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Method

• Heat 1 tbsp oil in a pan. Add the mustard seeds followed by the cumin seeds.
• Add the green chillies and broccoli and sauté for about 5 minutes.
• Add salt to taste, remove from heat, cool, and add this mixture to the sooji batter.