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Chilli Idli Recipe – Indian Chinese Chilli Idli Fry Recipe | Easy Lunch Box Recipes for Kids

Chilli Idli Recipe
Chilli Idli makes an awesome lunch box recipe for kids. Chilli idli fry is an Indo Chinese style of cooking up the left over idlis if you have at home. Sometimes I make idlis fresh and make this for my kids lunch box. It’s a dry preparation and does not involve any deep frying, so it will not become greasy and mushy when you pack for the kids. The idlis will hold their shape very well despite cooking in the sauces. You can also have this for your Breakfast or Dinner as it will not be very heavy on your stomach or prepare this for the evening tiffin.
My kids do not prefer eating idlis as it is when I pack them with a chutney. So apart from making Idli Upma, I make this for them. I do recommend that you check out the idli upma recipe as well as it also stays soft and fluffy till lunch time when packed in the box. 

Chilli Idli Recipe

Chilli Idli Recipe

Prep time: 10 mins  |  Cook time: 15 mins  |  Serves: 2
Recipe Cuisine: Indo Chinese  |  Recipe Category: Breakfast

Chilli Idli Recipe


  • Idlis – 15
  • Onion – 1
  • Capsicum (Bell Pepper) – 1
  • Turmeric powder – 1/2 tsp
  • Tomato sauce – 2 tbsp
  • Red chili powder – 1 tsp
  • Green chili sauce – 2 tsp
  • Soy sauce – 1 tsp 
  • Green chilies – 2
  • Corn flour (Corn starch) – 2 tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tbsp
  • Salt – to taste
  • Oil – 4 tbsp


  1. Chop the idlis into big chunks. Chop the onions and capsicum into big chunks and keep it ready.
  2. Place a griddle/tawa and keep the fire on medium. Arrange the idli chunks only till the griddle holds leaving space between each piece. Drizzle oil around the idli pieces and let it cook till it changes color to a light brown.How to make Chilli idli
  3. Finish with all the idli pieces and transfer to a plate. Heat a pan with 2 tbsp oil. Add onions, sliced green chilies, curry leaves and sauté till the onions turn translucent. Add chopped capsicum and cook for another 2 mins till it wilts. How to make Chilli idli
  4. Add soy sauce, Green chili sauce, turmeric powder, red chili powder, tomato sauce, salt and mix well. Add 2 tbsp water and let it cook for 2-3 mins till the oil starts to leave the sides. Add the shallow fried idli pieces and mix well.How to prepare chilli idli fry
  5. In a small bowl, mix together corn flour and 4 tbsp water till there are no lumps. Pour it over the idli mixture in a sprinkling way. Increase the flame to full and let the mixture cook for 3-4 minutes. Keep mixing well so that the corn flour mixture coats all the pieces well and also get cooked at the same time.How to prepare chilli idli fry
  6. Finally sprinkle the coriander leaves. Give it a final mix and take off stove. Chili idli is ready to be served or packed off in a lunch box.

 Chilli Idli Fry Recipe


  1. Use salt wisely. Both the idlis and the sauces already have salt in them.
  2. Adjust the spice level according to your taste buds. We use green chilies, green chili sauce and red chili powder here. So omit anything if you do not want the dish to be very hot.
  3. Instead of shallow frying the idli pieces on a tawa, you can also grill them in an over. But you have to keep turning them every 1 or 2 minute for all the sides to get grilled uniformly.
  4. You can either make idlis fresh or use the left overs from the day before.
  5. I find that the left over idlis that were kept in the fridge gets shallow fried or grilled easily as its able to hold its shape well.

Chilli Idli Fry Recipe

Onion Rava Dosa Recipe – Instant Rava Dosa Recipe | South Indian Breakfast Recipes

Onion Rava Dosa Recipe
Onion Rava Dosa is a popular breakfast recipe of South India. It also happens to be one of the most ordered recipe at any hotel for breakfast as they serve it thin and crisp like paper roast with 3 types of chutneys and sambar. The juicy and succulent onions that you bite in between lends a sweet tinge while its also mildly spicy and flavorsome from the green chilies and whole spices we add to the batter. There is no need to soak rice and dals, grinding and fermenting and you can make it instant in a jiffy.

My Grandma uses the buttermilk that is left out after churning butter from the curd (yogurt) to make the batter without wasting it instead of using water. We do not drink that buttermilk as it is without any flavor and is also not that tasty to drink. But I use just water as I do not get milk that is rich enough to get butter.

Crispy Onion Dosa

I avoid curry leaves as my kids complain of having to pick them out from Dosa. So first I make dosas for them and then add the freshly torn leaves while I make dosas for myself and hubby.
I also add finely chopped onions only on top of the dosa. I have seen people sprinkling onion first on the pan and then pouring the batter over them. While both comes out well and tastes the same, in the second method you have to clean the pan of onion pieces that might stick to the pan. I do not grease the pan also and this ensures crispy dosas. (Read the Notes).

Onion Rava Dosa Recipe

Instant Onion Rava Dosa Recipe

Prep time: 5 mins  |  Cook time: 15 mins  |  Serves: 4
Recipe Cuisine: South Indian  |  Recipe Category: Breakfast

Onion Rava Dosa Recipe


  • Rava (Suji / Cream of wheat) – 1 cup
  • Rice flour – 1 cup
  • All purpose flour (maida) – 1/4 cup
  • Cumin seeds – 1 tsp
  • Whole black pepper corns – 1/2 tsp
  • Onion, finely chopped – 1
  • Green chilies, finely chopped – 1
  • Curry leaves – 1 sprig (optional) 
  • Salt – to taste
  • Oil – 2 tbsp


  1. In a mixing bowl, mix together rava, rice flour, maida, salt together. Add 4 to 4-1/2 cups water and make a thin batter without any lumps.How to make Onion Rava Dosa
  2. Add finely chopped green chilies, cumin seeds, black pepper corns, curry leaves (if using)and mix well. If the batter is not thin enough, add more water. Adjust and check for salt.How to make Onion Rava Dosa
  3. Heat a tawa pan or girdle and let it become hot. Scoop some water in your palm and splash it (throw with force) on the pan. The water droplets with sizzle and the pan will dry out. Immediately pour the thin batter in a circular motion. Do not level the top using ladle but fill out the gaps by pouring the batter.How to prepare Onion Rava Dosa
  4. Sprinkle onions on top and drizzle a few drops of oil around the dosa. Cook over low flame till it turns crisp. No need to flip it. So fold and transfer to a plate.
  5. Serve piping hot with coconut chutney and sambar.

Instant Onion Rava Dosa recipe


  1. Whether you use non stick or whatever pan, do not grease before making dosa but follow step-3. After you take off one dosa from the pan, wait for the pan to get hot, splash water and then pour the batter. This will make crispy, lacy, paper thin dosas.
  2. Make dosas immediately after making the batter. The rava in the batter will keep absorbing water and the more you rest the batter, the more thick it will get.
  3. If the batter becomes thick, dilute with enough water and adjust salt accordingly.
  4. Since the batter is very thin, the water will stand on top and all the main ingredients gets settled at the bottom. So, mix the batter from the bottom every time before you make a dosa.

Instant Onion Rava Dosa
Here are some more recipes that are made using Rava (Sooji/Suji)


Chettinad Kara Kuzhi Paniyaram Recipe – South Indian Breakfast Recipes

Chettinad Kara Kuzhi Paniyaram Recipe
Kuzhi Paniyaram is a famous Chettinad special recipe that is very apt for breakfast especially. It can also be had for evening tiffin and it tastes finger licking good when had with a spicy (kara) chutney. Though I make the sweet version often, this savory version of the paniyaram is most preferred and much loved at home. Unlike this Mushroom stuffed kuzhi paniyaram, this one is very simple and quick to make. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil and also making paniyaram is a wonderful way to use up any left over idli/dosa batter without wasting it.

Chettinad Savory Paniyaram Recipe

Chettinad Kara Kuzhi Paniyaram Recipe

Prep time: 10 mins  |  Cook time: 30 mins  |  Serves: 4
Cuisine: South Indian  |  Category: Breakfast

Chettinad Kara Kuzhi Paniyaram Recipe


  • Idli / Dosa Batter – 1 cup
  • Sambar onions (Shallots) – 15
  • Fresh grated coconut – 2 tbsp
  • Green chili – 2
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Asafetida – 1/8 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 4 tsp


  1. Soak the sambar onion (shallots) in little water for 5 – 10 minutes and peel the skin off. Chop them finely and keep aside. Chop the green chilies and curry leaf finely.
  2. Heat a pan with 2 tsp oil. Add mustard seeds and when they splutter, add urad dal and asafetida. Roast for a few seconds till the dal turns golden yellow.
  3. Now add the chopped shallots, green chilies, curry leaves, a pinch of salt and sauté for 2-3 minutes over medium flame till the onion turns translucent. Switch off the flame and take the pan off the stove.
  4. Now add freshly grated coconut and mix well and it will get sautéed in the heat of the pan itself.
  5. Take the idli/dosa batter in a bowl and transfer the entire content of the pan to the batter and mix well.
  6. Heat the paniyaram pan and few drops of oil in each mould. Pour the batter with the help of a spoon in each mould till they are 3/4th full. Close the pan with a lid and let it cook for 2-3 minutes.
  7. Turn the paniyaram in each mould upside down with the help of a stick or spoon and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed. No need to close the pan with the lid this time.
  8. Once cooked till a toothpick comes out clean when inserted, shake off the paniyarams onto a plate and repeat with the rest of the batter.
  9. Serve hot with any chutney of your choice. I served with Onion Chutney.

Kuzhi Paniyaram Recipe


  1. Add salt only for sautéing the sambar onions as the batter already has salt added to it before fermentation.
  2. You can also use regular onion but using shallots tastes great.
  3. Instead of using grated coconut you can also cut them into thin slivers and further chop them before adding to the batter as it will provide a good crunch while eating.
  4. Always cook over low flame and you will get a crunchy and crisp outer while the interior of the paniyaram will be soft and spongy.

Kara Kuzhi Paniyaram Recipe

Mung Bean Sprouts And Spinach Conjee (Porridge) | Indian Breakfast Recipes

Mung Bean Sprouts Conjee Recipe |
A very simple yet filling breakfast recipe that will not make you feel bloated after eating and a quick alternative to your regular and boring Oats Porridge. This conjee (porridge) recipe is very heavily adapted from the regular conjee that my Grandma used to make on regular days and on the days she used to fast (vrat). As this is a no onion, no garlic, zero oil recipe, it is very apt for people who are fasting, elderly people who wish to avoid the 3 ingredients and good for babies who are being introduced to solid food and for kids alike. I have used sprouts in this recipe for its nutritional value and in case if you are wondering how to make sprouts at home, its very easy and simple.

Mung Bean sprouts Conjee

As I had earlier mentioned in the Dry fruits Milkshake post, this conjee was especially made for the sake of my MIL who needed the protein and Iron in her diet. The addition of sprouts and broken wheat provides the protein and the drumstick leaves is very rich in Iron content plus it takes just 10 minutes to prepare this dish. As this conjee does not have oil, its a nil fat recipe as well.

Mungbean sprouts conjee

Mung Beans Sprouts & Spinach Conjee

Prep time: 5 mins  |  Cook time: 10 mins  |  Makes: 2 soup bowls
Cuisine: South Indian  |  Category: Breakfast


  • Mung beans Sprouts – 1/2 cup
  • Broken wheat (Godumai Rava / Dalia) – 4 tbsp
  • Drumstick leaves (Murungai keerai) – 1 handful
  • Garlic pods – 3 (optional)
  • Water – 2 cups
  • Salt – to taste


  1. If using garlic pods, just crush them with the flat side of a ladle or knife to release its flavor.
  2. Place everything in a pressure cooker and cook for 2 whistles over medium flame.
  3. After the pressure is released, open the lid, mix well and serve piping hot in individual bowls.
Mungbean sprouts porridge


  1. You can also do this in a open vessel instead of using a pressure cooker but cooking in pressure cooker prevents loss of nutrients.
  2. If you do not want it to be bland, you can add a tsp of green chilli and ginger paste.
  3. Instead of using sprouts, you can use the mung beans (either whole or broken) itself.
  4. If you want the conjee to be gluten free, replace broken wheat with broken rice.
  5. You can use spinach instead of drumstick leaves. If using other variety of spinach like Palak or Amaranth leaves, make sure that you chop them and sauté in 1/4 tsp of oil before adding to the cooker.
  6. If you wish the conjee to be little more diluted after cooking it, add hot water to dilute it and not cold water as it will make the conjee taste bland.
This is off to Palooza in a Pan where we are cooking Legumes this month.

Rava Khichdi Recipe (Suji/Semolina Khichadi Recipe) | South Indian Breakfast Recipes

Rava Kichadi happens to be one of my favorite breakfast or an evening tiffin to be enjoyed with dollops of ghee. My Grandmother got this recipe from a brahmin man who ran a quaint little hotel in the 60’s and its been the most loved recipe in our family ever since that. This recipe also happens to be our family’s lucky recipe as its been served to all the grooms who came to see the bride and every time the alliance has always ended up being finalized at the first shot itself. 
As I have grown up used to this recipe, I dislike it when people pass off a humble rava upma with vegetables as rava khichdi. The difference between a rava khichdi and the upma is of course the addition of vegetables plus the the khichdi does not have dals added to the tempering unlike the upma and also it has other whole spices unlike the upma.
For this month first week of Avant Garde Cookies we all decided to rustle up dishes that starts with the first letter of our name and this rava khichdi is the first thing that came to my mind as I had always wanted to share this very favorite dish of mine in the blog with all of you. Hope you all make it too and enjoy it as we all do.

Rava Khichadi Recipe

Prep time: 5 mins  |  Cook time: 15 mins  |  Serves: 3
Recipe Cuisine: South Indian  |  Recipe Category: Breakfast

Rava Khichdi Recipe


  • Rava (semolina/Suji) – 1 cup
  • Onion – 1
  • Carrot, small – 1
  • Potato, small – 1
  • Fresh peas – 1/4 cup
  • Ginger – 1 inch piece
  • Green chili – 3
  • Turmeric powder – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Cloves – 2
  • Cardamom – 1
  • Cinnamon stick – 1 inch piece
  • Bay leaf – 1
  • Cashew nuts, halved – 10
  • Curry leaf – 1 sprig
  • Water – 3 cups
  • Salt – to taste
  • Ghee (clarified butter) – 1 tbsp (optional)
  • Oil – 2 tbsp


  1. Chop the onions finely. Thinly slice the potatoes and carrots.
  2. Microwave carrots, potatoes, green peas at high for 2 minutes. You can also blanch them. Keep aside.
  3. Grind both green chili and ginger without adding any water and keep aside.
  4. Heat ghee in a pan, add the cashews and roast till golden brown, drain and keep aside.
  5. Add oil to the same pan. Add cloves, cardamom, cinnamon and bay leaf and sauté till you get the aroma.
  6. Add mustard seeds and let them crackle. Now add onions, curry leaves and sauté till the onions turn pink.
  7. Add the ground ginger and chili paste, mix well and cook for a minute.
  8. Add rava, turmeric powder, salt and keep sautéing over low flame for 2-3 minutes. The rava will get roasted well.
  9. Raise the flame to full. Add the blanched vegetables and pour the water with one hand into the rava mixture while mixing with a spatula with the other hand.
  10. Mix well. You can see the khichdi thickening while the water starts to bubble around. Simmer the flame now. Close with a lid a let it cook for 4-5 minutes.
  11. Switch off stove and keep the khichdi closed with a lid so that the khichdi gets further cooked in the heat and it will become grainy and separate instead of being mushy.
  12. You can add another tbsp of ghee, roasted cashews and mix well before serving the hot khichdi with coconut chutney and sambar.


  1. You can add tomatoes as well but it further makes the khichdi more mushy. So I never add it.
  2. If you are calorie conscious, avoid ghee and make it with oil.
  3. You can also avoid the cashews but the biting into the crunchiness adds more taste.
  4. If you do not wish to bite into the whole spices, grind the spices excepting the bay leaf with the green chili and ginger.
This is off to Avant Garde Cookies.

Mushroom Stuffed Kuzhi Paniyaram Recipe | Breakfast Recipes

Mushroom Stuffed paniyaram

Paniyaram happens to be a classic Chettinad recipe that is usually had for breakfast or as an evening tiffin. They can be made either as a sweet one or a savory according to our taste buds. In my household everyone prefers the savory one very much and very recently I had exchanged my old pan for a new non stick pan as I felt that it gave good results.

Paniyarams are a great way to make the kids eat food, that they do not love to eat in general, spinach especially. I have stuffed the paniyarams with Aloo methi subzi, Carrot Poriyal, Sweet Potato Poriyal to mention a few. You can use any stir fry that you had made for the day as stuffing.
Chettinad Kuzhi Paniyaram

For this week’s Avant garde Cookies blog hop I had to visit Priya Sreeram  and with her space being a treasure trove of recipes with many a fancy names as by-liners, my first attempt was, these irresistible Nutella Brownies that will be a perfect treat for any chocolate lover but as I could not manage clicking them, I had to opt for this Stuffed paniyarams as it is also made at my own home very often but as usual which I never bothered to post as of now.
Gunta Ponganalu Recipe

Mushroom Stuffed Kuzhipaniyaram (Ebelskivers)

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Prep time: 5 mins | Cook time: 15 mins | Makes: 14


  • Idli Batter – 1 cup
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Asafetida – 1/8 tsp
  • Curry leaves – 1 sprig (optional)

For the Stuffing:

  • Onion – 1
  • Capsicum (Bell peppers) – 1
  • Mushrooms – 1 carton / 200 gms
  • Red chili powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander leaves – 2 tsp
  • Salt – to taste
  • Oil – 2 tsp


1. Chop the onions, mushrooms, capsicum, coriander leaves finely and keep aside.

2. Heat a pan with 1 tsp oil. Temper with mustard seeds. When they splutter, add urad dal and roast till golden brown and transfer the tempering to the batter and mix well. Heat the same pan with 2 tsp oil and onions and sauté till translucent.

3. Add the chopped mushrooms and capsicum and sauté for a minute till they soften. Add salt, turmeric powder, red chili powder, black pepper powder, coriander leaves and cook over low flame till the raw smell disappears and all get cooked well and become dry. This should take 3-5 minutes. Transfer to a bowl and keep aside.

4. Grease the holes of paniyaram pan with 1/8 tsp oil. If you are using a non stick pan even this is not needed. But I greased it. Fill the batter 1/4th full using a small scoop or ladle.

5. Using a small scoop place the filling over the batter and once again cover the filling with batter making sure that the batter do not run into the other holes. You can do this by keeping the pan on the counter and then place the filled up pan on the stove and cook it.

6. Keep the flame on low, cover with a lid and cook for 2-3 minutes or till you see the edges beginning to change color. Using a skewer (One is usually provided with a pan when you buy) or a spoon, gently turn over and let it once again cook for another 2 minutes till done.
7. Take the pan off stove and tilt the pan over a plate for them to fall. Continue with the rest of the batter. They will be soft and spongy.
8. Serve hot with either Coconut chutney or Tomato chutney. As it is already stuffed and spicy, you can even eat them as it is without any accompaniments.

chettinad kara paniyaram


1. If you are short on time, just mix the entire filling into the batter and continue to make the paniyarams. They do not make any difference in taste.

2. Make sure that the batter is fresh and thick and not too sour.

3. My kids do not like to picking out the curry leaves, so I did not use them. if using make sure you chop them too.

4. Make sure you do not overfill the cups, else the edges will stick together and you cannot turn them individually.
This is off to the Avant Garde Cookies

Adai Recipe | Murungakeerai Adai | Mixed Lentil Crepes – Step by Step

Adai has become a very favorite breakfast at home at recent times. Earlier I very rarely used to make as there were no takers. But ever since the boys returned from my MIL’s home where they spent their summer holidays they started to love this one very much. I asked her to try it out with them as they did not eat any at my place. I thought once they see their cousins enjoying it they might also begin to love Adai and it worked like a charm. 

My grandma used to make very delicious adai and she does it differently as well. She used to grind both the rice and dal separately and never fancied the batter made in a mixie jar. The adai used to be so thick and we kids used to munch on it all day long whenever we felt like snacking after playing. I still could not think of a better snack that is highly nutritious for the kids. I just take the short cut and grind everything together.
As the Adai is so full of proteins I knew that the younger kid would benefit a lot from it once he starts to eat it. I don’t have to be the one to explain about its nutritional value.
I do not usually mix the onion with the batter as it becomes difficult to spread the batter on the tawa and also you cannot store the batter to which onions have been added. The batter will begin to get watery as the onions will start letting out water. I normally soak everything by 3 in the evening and grind it after 2 hours and let it be at room temperature till I make the adais for dinner. Any batter left over is stored in the fridge and used for breakfast.

Soak the ingredients.
Grind the batter and make the adai on a tawa.
Sprinkle onions, greens. Let it cook and flip it over and serve hot.

Adai / Murungakeerai Adai

Soak Time: 2 Hours
Cook Time: 5 Minutes
Makes: 18 – 20


  • Raw Rice – 1 cup
  • Idli Rice / Boiled Rice – 1 cup
  • Tur Dal (Tuvaram Paruppu) – 1/4 cup
  • Urad dal (Ulutham Paruppu) – 1/4 cup
  • Yellow Moong Dal (Paasi Paruppu) – 1/4 cup
  • Channa Dal (Kadalai Paruppu) – 1/4 cup
  • Whole dry red chillies – 4
  • Green chillies – 1
  • Ginger – 1 inch piece
  • Cumin seeds – 1/2 tsp
  • Asafetida – 1/8 tsp
  • Onions, chopped – 1/4 cup
  • Murungakeerai / Drumstick leaves – 1 handful
  • Salt – to taste
  • Oil – to cook


1. Soak together both the rice and all the dals together in enough water for 2 hours.
2. Soak the whole dry red red chillies in little warm water 1/2 hour before grinding.
3. In a mixie jar place the soaked rice, dals, dry red chilli and to this add asafetida, cumin seeds, ginger, green chilli and salt.
4. Using water grind all the ingredients to a thick batter. The texture should be slightly coarse when felt between the fingers.
5. Heat the tawa. Pour a ladle of batter and spread it around. Sprinkle finely chopped onions over it and drizzle 1/8 tsp of oil around and let it cook. To make Keerai adai just sprinkle murungakeerai / drumstick leaves together with onions.
6. When cooked flip it over and let it cook on the other side as well.
7. Remove and serve hot with Coconut chutney.

  • There is no need to ferment the batter and you can use it as soon as you grind the batter.
  • Store any left over batter in the fridge and it will stay fresh for 3-4 days.
  • Instead of sprinkling onions on the adai, you can mix them with the batter itself.
  • You can leave out the raw rice and instead replace with boiled rice itself.
  • You can also use grated carrots along with onions and keerai.
  • Adjust the chillies used according to your spice level.

Eggless Oats N Dates Pancakes

Eggless Oats & Dates Pancakes
During the weekdays the breakfast option is very limited for my kids. They are always in a hurry and it is really big deal if I get them to finish their bowl of oatmeal. On weekdays the brunch will consist of ildi, sambar, pongal or puri and at times medhu vadai too. Even if I attempt to make something else Hubby dear will start to complain. So I could try out something different only when the kids get holiday during week days. I tried these pancakes for them with eggs when they had holiday for Ramzan last month.

To my surprise it turned out very well. I was very much happy with its texture as it was very soft and fluffy. I wanted to try out the eggless version and I got a chance on Onam holiday. The combo simply rocked as this time I included oats as well and doubled the recipe. What more I was even more happy to find that the batter stayed fresh for the next 2-3 days. So the breakfast is now a breeze during the weekdays and also not monotonous.

These pancakes were so filling that I could not have more than 2. If you are tired of trying out the same old idlis, dosas or upma with oats these pancakes will definitely make a difference. The kids get their daily need of fiber, iron, calcium and a fruit all in one recipe.

Now to the recipe….

Deseed Dates and with bananas and milk grind to a batter.
Roast the oats and powder. Keep aside.

Mix the dry ingredients and to it add the ground paste.

Make a batter using milk and make pancakes.
Cook on both sides and serve hot.

Eggless Oats & Dates Pancakes
Eggless Oats & Dates Pancakes

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Makes: 12


  • Whole wheat flour – 1 cup
  • Quick cooking oats – 1/2 cup
  • Dates, pitted – 15
  • Milk – 2 cups (approx.,)
  • Banana, ripe – 1
  • Sugar – 1/2 cup
  • Baking powder – 1 1/2 tsp
  • Vanilla essence – 1 tsp
  • Salt – 2 pinch
  • Butter / Oil – to cook


1. Place the banana and pitted dates in a mixie jar and using 1/4 – 1/2 cup of milk grind to a smooth paste.
2. Heat a pan and roast the oats over low flame till you get a nice aroma. Remove, let it cool and grind to a fine powder. Keep aside.
3. Mix together whole wheat flour, powdered oats, baking powder, salt and sugar in a bowl.
4. Add the ground paste, vanilla essence to the dry ingredients and using milk little by little mix into a thick batter making sure that there are no lumps.
5. Heat a pan and grease with either butter or oil. Pour a ladle full of batter and swirl the pan for the batter to spread.
6. Drizzle more butter / oil around and let it cook. Once done flip it over and cook till done.
7. Remove and serve hot drizzled with honey or any syrup of your choice.


  • You can use all purpose flour instead of whole wheat flour.
  • The batter stays fresh and good for 3-4 days when refrigerated. So you can store the batter to avoid morning rush.
  • Make sure that the banana is not over ripe else the pancakes will turn out very dark and may at times stick to the pan.
  • I used just 1/2 cup sugar and found it perfect as both bananas and dates were sweet but if you want it very sweet increase the sugar quantity.
  • Butter was my option to cook when I made this for my kids.