A nourishing Indian pancake made with gram flour, fresh spinach, and soft paneer. This recipe is a diabetic-friendly delight — protein-rich, fiber-packed, and low on the glycemic index, making it both tasty and healthy.
Ingredients (Serves 2)
- Besan (Gram Flour) – 1 cup
- Spinach (Palak) – 1 cup, finely chopped (blanched optional)
- Paneer – ½ cup, grated (prefer low-fat homemade paneer)
- Onion – 1 small, finely chopped
- Tomato – 1 small, finely chopped (optional)
- Green chili/ginger paste – ½ tsp
- Coriander leaves – 1 tbsp, chopped
- Turmeric powder – ¼ tsp
- Ajwain (Carom seeds) – ¼ tsp (aids digestion)
- Salt – to taste
- Water – as needed for a smooth batter
- Oil/Ghee – 1–2 tsp
Preparation
- In a bowl, add besan, turmeric, ajwain, and salt.
- Gradually add water to form a smooth, lump-free, flowing batter (similar to dosa batter).
- Mix in spinach, onion, tomato, chili–ginger paste, and coriander leaves.
- Heat a non-stick pan or iron tawa.
- Spread a ladleful of batter into a thin, round pancake.
- Sprinkle grated paneer on top.
- Drizzle a few drops of oil around the edges.
- Cook until golden on one side, then flip and cook the other side.
- Serve hot with mint chutney or curd sprinkled with roasted jeera powder.
Benefits
- Rich in protein and fiber – keeps you full for longer.
- Low glycemic index carbs – help prevent sudden blood sugar spikes.
- Nutrient boost – provides essential minerals like iron and magnesium.
- A wholesome recipe to support blood sugar management while being delicious.