K-pop, K-dramas, and the wave of K-culture have swept the world off its feet, with their vibrant culture and binge-worthy series featuring feel-good characters. Among the many culinary delights people want to recreate, Korean pancakes (jeon) are a popular choice. Traditionally made with a variety of vegetables, these pancakes often include refined flour, which is not ideal for people with PCOD, But why limit yourself to traditional ingredients?
If you don’t have scallions on hand, you can easily substiture with coriander leaves or any other mild herbs you prefer.
Authentic recipes can sometimes be tough to follow, especially when they call for ingredients you rarely use and end up letting expire.
In my attempt to make a healthier vegetable pancake, I used simple, everyday ingredients like Delhi carrots (LOL, this is not an everyday ingredient!) and cabbage, combined with besan (gram flour), which is a pantry staple in my kitchen. Cabbage, for example, is not only delicious but also packed with nutrients. Just 78g of cabbage used in this recipe contains about 22 calories, 2g of fiber, and a good amount of vitamin C.
By opting for a pan-fried method instead of deep-frying, you’re keeping the dish lighter and more nutritious, as pan-frying uses less oil, helping to preserve the benefits of the vegetables without adding extra calories or unhealthy fats.
K-inspired delhi-carrot and cabbage pancakes.
Makes: 8 pancakes
Ingredients
Cabbage – 134 g
Delhi carrot (peeled and ends removed) – 78g
Water – 87g
Besan (Kadalai maavu/gram flour) – 37g
Tablesalt – 4g
Coriander leaves – 5g
Refined sunflower oil – 4 tablespoons or more, for cooking.
Recipe Instructions
- Wash the cabbage thoroughly, drain, and set aside for a few minutes to let any excess water drip.
- Grate the carrot using a medium-sized grater. Finely chop the cabbage.
- In a large mixing bowl, combine the grated carrot, finely chopped cabbage, besan, salt, and chopped coriander leaves.
- Gradually add water to the mixture, stirring well to form a thick batter. The water quantity needed may vary depending on how much water the cabbage retained after rinsing. The consistency should be thick enough to hold its shape on the tawa while being spread thin. Mix everything together until well combined.
- Heat an iron tawa (griddle) over low flame. Once hot, scoop a small ladle of batter and pour it onto the tawa, spreading it out into a thin pancake shape.
- Drizzle a little oil around the edges of the pancake and cover with a lid. Cook for about 3-4 minutes, or until the top of the batter changes colour from raw to set.
- Uncover the tawa, flip the pancake carefully, and drizzle a little more oil on top.
- Cover again and cook for an additional 5 minutes, or until the pancake is slighly charred and cooked through.
- Remove from the tawa and serve hot with your favourite dipping sauce, chutney or as a side dish for rice.
Notes
The amount of water you add to the batter may vary depending on how much moisture the cabbage retains after washing. Adjust accordingly to achieve the right batter consistency. Refer video.
Taste test and adjust salt to your preference.
Regular besan is highly recommended for this recipe. Never use fine besan.
Always cook the pancakes on low flame to ensure they cook through without burning the outside.
