Vegan Cucumber Pancakes

My grandma made these when I visited. My mom makes them for me when I visit now. I thought I would write about this recipe because it's perfect at a time like this when we are short of supplies and need something easy, light, delicious and nutritious. This recipe has no refined flour, no dairy, no eggs! Yes, seriously! And what's more, this pancake is so delicious, your family will want seconds and thirds and fourths. We always fight over the last pancake. Make sure you make extras so that you get to eat too! :)


Here's how you make these delicious pancakes -

Ingedients

1 full cucumber ( big one). If you get small ones, use at least 6.
2 green chilies (finely chopped)
1/2 teaspoon roasted cumin seeds
Small bunch of coriander leaves finely chopped
2.5 teacups semolina (coarse)
1/2 teacup rice flour
Salt to taste
Oil
Water if needed

Method

Peel the cucumber(s), then after discarding the peels, grate it in a big bowl.

Make sure you reserve the juice as well.

Add coriander leaves, cumin seeds, green chilies

Add the semolina and rice flour.

Mix well.

Add salt.

Mix again.

Cover and let it stay out for atleast 5 hours.

The cucumber will sweat well and hydrate the mix.

The batter should be thick, not too thin or watery. If needed, you can 1/4 teacup water but avoid adding any as far as possible as cucumber leaves water while cooking.

Heat a pan, add oil.

Use a ladle full of batter to make pancakes.

Add a little batter at a time, making sure each pancake is slightly thicker.

Do not keep flipping as the batter takes a little while to firm up and turn crisp.

Serve hot.