These savory zucchini and corn semolina pancakes can be either a nutritious breakfast or a quick and easy snack. They’re delicious, healthy are really easy to make. And they’re also vegan. And yes, they’re not sweet, as most people expect pancakes to be ?.
These pancakes are actually inspired from Indian cuisine. They’re very popular in South India where they’re called uttapam ,which basically refers to thick pancakes usually made with a rice and lentil batter, spices and vegetable toppings. It’s quite a time consuming process, not necessarily a complicated one, as the rice and lentils have to be fermented overnight. These semolina pancakes (sooji or rava uttapam) are rather a cheat version, as fermentation is not necessary.
Semolina pancakes ingredients
This paragraph contains details about ingredients, their role and possible substitutes. Information about quantities is written in the recipe card at the end of the article.
- semolina – a coarse pale-yellow flour made from durum wheat which is mostly used in making traditional pasta, but also in making pizza, bread and gnocchi dough; it gives these pancakes a light, crumbly texture;
- chickpea flour – I used it as a binder; semolina gives a nice texture to the pancakes, but it doesn’t hold the ingredients together;
- veggies – I chose zucchini, corn, and green onions; feel free to use whatever veggies you have left in the fridge;
- spices – cumin, turmeric, and chili powder were my choice; you can also add a pinch of ground coriander or other spices that you like;
- baking soda – to make the pancakes fluffy and soft.
How to make zucchini and corn semolina pancakes
To prepare these breakfast pancakes, you only need to follow two simple steps.
Steep 1: Prepare the pancakes batter
Start by putting all ingredients (except for the vegetables) in a large bowl and combine them well. Then pour in warm water and stir slowly with an egg beater. You should add water gradually, in case you won’t need to use all of it. Continue stirring until you get a thick, but pourable batter. Set aside and let it rest for 30 minutes.
In the meantime, prepare the veggie toppings. Put the canned corn in a sieve to drain the excess water. Chop the green onions, then peel and grate the zucchini.
When the resting time is over, check the batter’s consistency. If it’s too thick, add more water. If it’s too runny, add 1-2 tbsp of chickpea flour. Don’t add semolina to thicken the batter, as it will make the pancakes too crumbly.
Add the vegetables toppings and combine gently.
Step 2: Fry the zucchini and corn semolina pancakes
Grease a medium frying pan with vegetable oil and heat it over medium heat. When it’s hot, ladle in about 2-3 tablespoons of batter. Since the batter is not runny enough to spread by itself, you need to use the bottom of the ladder to make a 10-12 cm round pancake.
Cook the pancake over medium heat for about 2 minutes, until the edges firm up and bubbles are formed. Flip the pancake on the other side with a palette knife and cook for maximum 2 minutes. Repeat until there’s no batter left.
How to store the pancakes
These veggie pancakes are best if served immediately. If you save them for later, they’ll lose fluffiness and become too dense. The good news is that you can store the batter (without the vegetables toppings) in the fridge, in a airtight container, for up to 3 days. However, it’s better to add the baking soda right before cooking the pancakes.
Other quick breakfast ideas
If you try this Indian style vegan semolina pancakes, please let me know your impression. I’d love to hear your feedback. Please leave a comment below and don’t forget to take a photo and tag #choose_tasty on Instagram ?.
Savory Zucchini and Corn Semolina Pancakes
- 1 cup semolina 150 g
- ½ cup chickpea flour 50 g
- 1 tbsp salt or to taste
- ½ tsp baking soda
- 1 tsp cumin powder
- 1 tsp turmeric powder
- ½ tsp chili powder
- 1 ¼ cup warm water about 300 ml
- 1 small grated zucchini 200 g (after peeling)
- ½ cup corn well drained
- 2 chopped green onions
- 1-2 tbsp vegetable oil to grease the frying pan
- Put semolina, chickpea flour, baking soda, salt, cumin, turmeric, and chili in a large bowl and combine well;
- Pour in the warm water gradually; whisk with an egg beater; combine well until there are no lumps; set aside for 30 minutes;
- Add corn, grated zucchini and chopped onions and combine well;
- Grease a frying pan with vegetable oil and heat over medium heat; when it's hot, ladle in about 2-3 tbsp of batter; form a 10-12 cm round pancake with the bottom of the ladle; let it cook for about 2 minutes over medium heat;
- When the sides turn golden and bubbles start forming, flip the pancake over and cook for maximum 2 minutes on the other side; put the pancake on a plate and proceed the same with the rest of the pancakes batter.
- It’s important to allow the batter to rest for 30 minutes so that semolina and flour can absorb the water.
- Don’t add the vegetables before the resting time is over; they release water into the batter which would make it too difficult to adjust the batter’s consistency.
- Before cooking, if the batter is too thick, add some water; if it’s too runny, add 1-2 tbsp of chickpea flour.