इडली डोसा भी भूल जाओगे जब 5 मिनट में 4 आलू से इतना टेस्टी नाश्ता बनाओगे

Ingredients

• 4 pieces Boiled Potatoes (medium potatoes, boiled, cooled, peeled and diced)
• 0.5 cup Poha (Flattened Rice) (rinsed and drained)
• 0.5 cup Rice Flour (fine rice flour)
• 0.5 cup Water (adjust to batter consistency)
• 0.5 cup Semolina (Sooji) (fine semolina for extra crispness)
• 1 piece Onion (finely chopped)
• 1 piece Tomato (small, finely chopped)
• 1 piece Green Chili (finely chopped, adjust to heat preference)
• 1 clove Garlic (minced, optional)
• 1 tsp Ginger (minced, optional)
• 0.5 piece Bell Pepper (any colour, finely chopped)
• 2 tbsp Fresh Coriander (chopped)
• to taste Salt
• a pinch Red Chili Flakes
• a pinch Oregano (Mixed Herbs) (optional, pizza‑style seasoning)
• 1 tsp Fruit Salt (Eno) or Baking Soda (for fluffiness; can use half tsp baking soda as alternative)
• 2 tbsp Vegetable Oil (for cooking and tempering)
• 1 tsp Mustard Seeds (for tempering)

Instructions

1. Dice the boiled potatoes

   Peel the pre‑boiled potatoes and cut them into small cubes.

   Time: PT5M

2. Make the batter

   Place the diced potatoes in a grinding jar. Add poha, rice flour, water, semolina and fruit salt. Grind until you obtain a smooth, slightly thick batter. Adjust consistency with a little more water if it looks too thick.

   Time: PT5M

3. Add vegetables and seasonings

   Stir in chopped onion, tomato, green chili, garlic, ginger, bell pepper, fresh coriander, salt, red chili flakes and oregano (if using). Mix gently until everything is evenly distributed.

   Time: PT3M

4. Temper the pan

   Heat the non‑stick pan over medium heat, add 1 tbsp oil and let it warm. Add mustard seeds and let them splutter.

   Time: PT2M

   Temperature: Medium

5. Cook the first side

   Pour a ladleful of batter onto the pan, spreading it slightly to form a medium‑size pancake. Cover with a lid and cook on low flame for about 2 minutes until the surface sets and the edges turn golden.

   Time: PT2M

   Temperature: Low

6. Flip and finish

   Remove the lid, drizzle a few drops of oil around the edges, flip the pancake and cook another 2 minutes on the other side until crisp and golden.

   Time: PT2M

   Temperature: Low

7. Repeat for remaining batter

   Repeat steps 5‑6 with the rest of the batter, adding a little oil to the pan each time.

   Time: PT3M

   Temperature: Low

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boiled Potatoes: sweet potatoes
• Instead of Poha (Flattened Rice): instant oats (ground)
• Instead of Rice Flour: corn flour
• Instead of Semolina (Sooji): besan (gram flour) for gluten‑free version
• Instead of Green Chili: red chili flakes
• Instead of Fresh Coriander: fresh mint
• Instead of Red Chili Flakes: ground cayenne pepper
• Instead of Oregano (Mixed Herbs): Italian seasoning
• Instead of Fruit Salt (Eno) or Baking Soda: baking soda
• Instead of Vegetable Oil: ghee, sunflower oil
• Instead of Mustard Seeds: cumin seeds

Equipment Needed

• Mixing Bowl
• Grinding Jar or Food Processor
• Frying Pan (Non‑stick)
• Spatula
• Ladle
• Knife
• Cutting Board
• Measuring Cups
• Stove (Gas)

Critical Steps — Do Not Skip

• Achieving the right batter consistency (thick but pourable).
• Tempering mustard seeds without burning the oil.
• Cooking on low flame with a lid to ensure fluffy interior.

Chef Tips from the Video

• Use fine semolina for the lightest, most airy texture.
• A pinch of fruit salt (Eno) creates a wonderful puff without making the batter taste soapy.
• Covering the pancake while it cooks creates a steam effect similar to idli, giving a soft interior.

Troubleshooting

Storage

Refrigerator: Store cooked pancakes in an airtight container for up to 2 days.

Freezer: Freeze individually on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Reheat in a pan or microwave.

Room temperature: Not recommended beyond 2 hours due to moisture loss.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept refrigerated; give it a gentle stir before cooking.
• Pre‑chop all vegetables and store them in a sealed container to speed up the process.

Frequently Asked Questions