How to Fall Tasty Green garlic oats pan cake

Jesse Fleming
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How to Fall Tasty Green garlic oats pan cake
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How to Fall Tasty Green garlic oats pan cake Delicious, fresh and tasty.

Green garlic oats pan cake. In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Add to the creamy mixture and stir until just combined. DO NOT REMOVE THE CAKE FROM THE PAN.

In a large bowl, dissolve yeast in warm water.

Add enough remaining flour to form a soft dough.

Meanwhile, combine the garlic and oil in a small pan.

You can cook Green garlic oats pan cake using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Green garlic oats pan cake

  1. It’s 3/4 cup of oats powder.

  2. It’s 1/4 cup of semolina.

  3. You need 1/2 cup of chopped green garlic leaves.

  4. Prepare 1/2 inch of ginger.

  5. It’s 2 of green chillies.

  6. You need 1/4 cup of curd.

  7. You need To taste of Salt.

  8. Prepare 1/4 tsp of baking soda.

  9. You need Some of Oil for brushing.

  10. Prepare 1/2 cup of water or as per requirement to make batter.

Sprinkle with salt, then turn the stove to medium heat.

Cook, stirring occasionally, until the garlic is translucent and tender and the oil is.

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Mix the oatmeal, cabbage, carrot, green bell pepper, flour, and half a tablespoon of oil and make round, medium-sized balls.

Green garlic oats pan cake step by step

  1. Grind the green garlic leaves with ginger,chilli and little water to make a paste..

  2. Beat the curd well and mix all the ingredients except water and oil..

  3. Then mix water as per requirement and keep it aside for 10 minutes..

  4. Then heat a tawa and brush little oil in it and pour the prepared batter and make small pancakes..

  5. When one side cook then flip it the other side and cook both the side well..

  6. Now your green garlic oats pan cake is ready to serve. Serve hot with tomato ketchup or any chutney..

Heat three tablespoons of oil in a Chinese frying pan and add garlic and red chili to it.

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In a non-stick pan, pour olive oil and add a pinch of asafoetida, cumin seeds, garlic and ginger.