Serves: 12
Total Calories: 64

1 1/2 cups , fine-grain semolina
1 1/2 cups nonfat plain yogurt, whisked until smooth
3/4 to 1 cups water, as needed
1 teaspoon salt, or to taste
1 tablespoon fresh lemon juice
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 small onion, finely chopped
1 cup finely chopped fresh cilantro, including soft stems
2 tablespoons peeled minced fresh ginger
1 large tomato, finely chopped
1 green bell pepper, finely chopped
1 medium zucchini, grated
1/4 cup peanut oil

1. In a large bowl, mix together the semolina flour, yogurt, 3/4 cup water, salt, and lemon juice to make a smooth batter, then whip with a fork a few seconds to make it fluffy. Set aside 3 to 4 hours.

2. When ready to cook, if the batter is too thick, add up to 1/4 cup more water to make a semi-thick batter of pouring consistency. Mix in the green chili peppers, onion, cilantro, and ginger.

3. In a separate bowl, mix together the tomato, bell pepper, and zucchini. Heat about 1/2 teaspoon oil in a nonstick skillet over medium-high heat, until a drop of batter sizzles lightly. With a metal soup ladle, pour about 1/2 cup batter in the skillet and spread it evenly by tilting and rotating the pan or with the back of the ladle, to make a 5- to 6-inch pancake.

4. Scatter about 1/3 cup mixed vegetables over the pancake. As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 1 minute. Making sure the vegetables don't fall off, turn over the pancake with 2 large spatulas and cook until the other side takes on a similar color, about 1 minute. Transfer to a serving platter, repeat with the remaining batter, and serve hot or warm.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 64
Calories from Fat: 40

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
Rama's Sweet Crepes
Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
Semolina Pancakes with Tomatoes and Bell Peppers
Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
Traditional Lentil Pancackes
Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes