Hello, friends and fellow vegan lovers! Today, I planned to make a delicious savory pancake for dinner because today is my ritual day of not eating regular foods like rice, bread, or any Indian flatbreads. A simple way to say, it's a corn-free day for me.
I planned to make savory pancakes using lentils.
And I started in that direction, but during the process, I changed my mind and did this steamed cake instead of pancake.
Here are the ingredients I used for making pancakes:
But I changed it in Steamed Bread using the same ingredients.
- 1 cup soaked chana dal (split chickpeas)
- 1/4 cup split black bean (urad dal)
- 100 grams of spinach
- 2 sprigs of coriander
- 1 green chili
- 2 cm ginger
- 1/2 tsp salt
- 2 tbsp cooking oil
- 1 tbsp sugar
- 1/4 tsp turmeric
- 1 tsp Eno fruit salt
For the vegetable salad:
- 1 large carrot
- 1 medium-sized cucumber
- 1 red bell pepper
- 1/2 cup cooked brown beans/ kidney beans
- 1 cup steamed green beans
Dressing:
- 2 tsp mustard
- 2 tsp vinegar
- 2 tbsp tahini
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 sprig of parsley
- 1 calendula flower
Instructions for making the savory pancake:
- Wash and soak both dals (chana and urad) separately for about 3-4 hours.
- Clean the spinach.
- In a mixer jar, combine the spinach, coriander, green chili, ginger, and salt, and grind them into a fine paste. Set this spinach mixture aside.
- In the same mixer jar, add both dals and gradually add water to make a paste. It doesn’t need to be completely smooth; a slightly coarse texture works well.
- Mix the spinach paste into the dal mixture. I found that my chili was quite hot, so I added only half of the spinach mixture; feel free to use the whole amount if you enjoy spicier food, or if you have no chili in.
- Mix thoroughly and prepare your steaming setup. I used a regular saucepan with a wire stand, as shown in a photo I took.
- Pour appropriate water into the saucepan and place it on the burner to heat.
- Meanwhile, add 1 tsp of Eno to the dal mixture and stir vigorously to create an airy texture.
- Pour the batter into a greased container. I used a steel container with a lid. I added a little artistic touch by swirling dark spinach paste on top of the batter, and I also used coconut milk, although that disappeared during cooking.
10. Once the water starts boiling, carefully place the container on the wire stand in the boiling water.
11. Lightly cover the container and steam for about 20 minutes on medium-high heat.
12. To check if it's done, use a pin. If it comes out clean, your bread is ready!
To making noodles from vegetables,
Start by using a shredding peeler to create noodles from carrots, bell peppers, and cucumbers. Feel free to customize your vegetables based on your preferences.
Next, mix in beans and green beans. You can also add any other veggies you like, such as corn, broccoli, or chickpeas.
For the dressing, mix the ingredients thoroughly
Mustard, vinegar, tahini, then pepper, salt, and sugar. Add 2 tbsp of water and whisk it to well incorporate.
Pour and mix nicely to coat vegetables, and your easy salad will be ready to enjoy!
Enjoy your savory bread and vegetable salad!