PALAK PANCAKES

Ingredients 2 cups spinach (palak), finely chopped 1 ½ tsp ginger-chilli paste 1 tsp Garlic paste (optional) 2 tablespoons gram flour (besan) 2 teaspoons whole wheat flour (gehun ka atta) 2 teaspoons fresh curds a pinch asafoetida (hing) 1 teaspoon sugar ¼ teaspoon soda bi-carb or Fruit Salt 1 teaspoon oil salt to taste For garnishing 2-3 tsp Oil 1 tsp mustard seeds (Rai) 1 tsp cumin seeds (Jeera) 1 tsp Sesame seeds (Til) 4-5 Curry Leaves 1 tbsp coriander finely chopped To serve green chutney

Metohd 1. Mix all the ingredients using curds 2. Prepare mixture that is not too liquid or dry for shaping. 3. Take a small portion of the mixture in one hand and make 2 inch pancakes by patting with fingers. 4. Place these pancakes on a large greased microwave safe plate. Cover with a damp muslin cloth and microwave on HIGH for 2 minutes 5. Keep aside for 2 to 3 minutes. 6. Lift gently using a flat knife and place onto a serving plate. 7. For garnishing heat oil in a small work and add mustard seeds, cumin seeds sesame seeds & curry leaves 8. When crackling stops pour it on the pancakes 9. Serve with green chutney.

Variations

1.	You can use fresh fenugreek leaves (Methi) instead of Palak. This preparation is good for heart and diabetes patients.
2.	If you do not have a microwave you can make it on a griddle (tava) or appam pan using little oil for cooking