Vermicelli Pancake | Quick Breakfast Ideas | Vegetable Pancake

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Add roasted vermicelli to a cup and pour hot boiling water over it. Mix gently once and let soak for 2–3 minutes until the vermicelli is soft but not mushy.
   ▶ ≈0:23
2. 2
   Drain the water completely using a strainer and transfer the softened vermicelli into a large mixing bowl.
   ▶ ≈0:43
3. 3
   Add finely chopped onion, grated carrot, chopped green chilies, chopped ginger, salt, pepper, cumin seeds, and asafoetida powder.
   ▶ ≈0:55
4. 4
   Add sooji rava and rice flour for binding and crispiness. Finish with chopped curry leaves and fresh coriander leaves.
   ▶ ≈1:10
5. 5
   Mix everything well and taste the mixture, adjusting salt if needed.
   ▶ ≈1:31
6. 6
   Gradually sprinkle water and mix—do not pour it all at once. Aim for a thick, scoopable consistency. Let the mixture rest for about 5 minutes.
   ▶ ≈1:39
7. 7
   After 5 minutes, check the consistency—it will have thickened slightly. Add another half cup of water and mix well to help spread the pancake easily on the pan.
   ▶ ≈2:05
8. 8
   Heat a small pan over medium flame. Add 1 tsp of ghee and spread evenly. Take a ladle full of the vermicelli mixture, place it on the pan, and gently spread it into a thick pancake.
   ▶ ≈2:14
9. 9
   Cover the pan with a lid and let it cook for about 2 minutes on medium flame.
   ▶ ≈2:31
10. 10
    Open the lid, drizzle another teaspoon of ghee on top, spread it gently, and carefully flip the pancake.
    ▶ ≈2:37
11. 11
    Cook the other side until both sides turn golden brown and crispy. Remove from the pan and serve nice and hot.
    ▶ ≈2:43