Rainbow Pancakes

Quick and easy savoury pancakes topped with colourful veggies. They can be eaten for breakfast or enjoyed as a snack with tea or coffee.

Time: 15 minutes


Serves: 3-4

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  1. 1 cup coarse semolina
  2. 1/2 cup yogurt
  3. 1 small onion, finely chopped
  4. 1 small tomato, finely chopped
  5. 1 small beetroot, grated
  6. 1 carrot, grated
  7. 1/2 cup shredded spinach leaves
  8. 2 tablespoons boiled sweetcorn
  9. 2 green chillies, finely chopped
  10. 2 tablespoons finely chopped coriander leaves
  11. 2 tablespoons oil
  12. 1 teaspoon chaat masala
  13. Salt to taste


  1. Combine semolina with yogurt , salt and about half cup water in a large bowl. Mix well to make a batter.
  2. Heat a non-stick mini pancake pan and brush it with some oil. Pour about 1 tablespoons of batter for each mini pancake and spread it evenly. (Note: You can also use a flat dosa pan for making mini pancakes. Just pour spoonfuls of batter about 1 inch apart from each other)
  3. Top the mini pancakes with different vegetable toppings coupled with green chillies & coriander leaves. Sprinkle a dash of chaat masala on the veggies.
  4. Drizzle some oil on top of each pancake.
  5. When the base of the pancake turns crisp and easily comes off the pan, flip it carefully with the help of a spatula. Cook for about 30 seconds.
  6. Repeat the same process to make more pancakes with the remaining batter.
  7. Serve hot with green chutney .

Recipes Tips:

You can use uttapam batter to make mini uttapams in the same way. I have used semolina to make instant pancakes.

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