Before marriage, when i was living with my parents, we used to have Pav bhaji sessions once in a while. My mother is an awesome cook and i love her Pav Bhaji. Somehow i never get that taste & aroma that she infuses in her food. I guess its her passion & love which gets reflected and makes her food so divine !
Going back to where i had started from, basically whenever mother made Pav bhaji, we would insist her to make double the quantity required for the supper so that we could savor a few more servings for next day’s breakfast, sometimes even lunch 😛 I would help her cut the veggies & volunteer to taste the food for spices while in preparation and maybe that is how i learnt the way she cooks it.
My husband also loves Pav bhaji and i had been promising to make some for him for a real while now. When i made it, i happen to make extra (old habits die-hard 😛) and even after our dinner, it seemed that the bhaji bowl was still half full. Now that i had run out of the buns (pav) i made along with it, i was fishing for some ideas to work around my left over bhaji. In case you are wondering … when i say “fishing”, i mean looking through my kitchen cabinets and fridge for inspiration 🙂
Some ideas included :
- One pot Rice-bhaji mix (Maharashtrian style Bisibele bath, if that makes any sense)
- accompany with Poha/ flattened rice dish
- Bhaji rava Pancake
I went ahead with giving a trial at Bhaji Rava Pancake as it seemed easier and a more appropriate choice for Breakfast. Light, easy to prepare and delightful, this is an awesome twist to the Mumbai- Pav Bhaji to use your leftover Bhaji.
BHAJI RAVA PANCAKE
bhaji Rava Pancake
For the Bhaji
Follow the recipe and the method for the bhaji from my post “Mumbai Pav-Bhaji“.
For the Rava Pancake
Will make about 6 small pancakes
- 1 cup Rava (Semolina)
- 1/2 cup yoghurt
- 1/2 cup water – lukewarm
- salt to taste
- 1 inch ginger – grated
- 1 green chilli – finely chopped
- 1 tsp soda bi carb
- 1 tsp mustard seeds
- 1 tsp oil+ little extra for making the pancakes
- 1 tsp fresh coriander- chopped
For the Bhaji
Follow the recipe to make bhaji as suggested in my previous post “ MUMBAI PAV-BHAJI “. For Serving, bhaji is better if the consistency is semi dry and not too runny. Evaporate extra water by cooking on high flame, as needed.
For the Rava Pancake
- In a bowl, take the semolina. To this, add the salt, ginger paste, chopped green chilli, chopped coriander, soda bi carb & mustard seeds and mix well.
- To this, add the yoghurt, water and oil and make a smooth batter.
- Let it stand for 10 minutes.
- Now take a griddle/pan (preferably non-stick. The batter might stick to the base if the pan is non-stick) and grease it with oil. Put on medium heat.
- Pour a ladle full of batter on the pan. Spread as per the desired thickness of the pancake.
- Spread a little oil on the sides of the pancake and cook on medium flame. Flip and roast both sides till brownish spots appear on the surface and the pancake is cooked well. In case the pancake is thicker, you may keep the pan on low flame so that the batter cooks thoroughly before turning brown on the sides.
- Remove from pan.
For Serving – Place one pancake on the plate and put a spoonful of piping hot bhaji on the pancake. Add chopped coriander, onion/capsicum, some lemon juice and a little butter. Bhaji Rava Pancake is ready !
Well once you give this a try, i won’t be surprised if you actually made extra Bhaji next time to make Bhaji Rava Pancake the next day !! Enjoy !
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