Inspired by traditional Korean flavors, these savory vegetable pancakes are made using NIHKAN’s Sprouted Jowar (Sorghum) Flour and a medley of colorful vegetables. They are naturally gluten-free, high in fiber, and packed with nutrients — perfect as a snack, appetizer, or healthy breakfast. Serve them with your favorite dip or sauce for a fusion delight!

Ingredients

• 1 cup NIHKAN Sprouted Jowar Flour

• 2 1/2 cups shredded vegetables (carrots, potatoes, purple cabbage, bell peppers, spring onions)

• 2 tsp salt and pepper (adjust to taste)

• 3/4 cup water

• Oil for cooking

Directions

1. In a large bowl, mix all the shredded vegetables.

2. Add sprouted Jowar flour and mix well.

3. Pour in water gradually to create a thick, lump-free batter.

4. Season with salt and pepper.

5. Heat oil in a non-stick pan over medium heat.

6. Pour the batter into the pan and flatten to make a pancake. Cover and cook for 2 minutes.

7. Flip and cook until golden brown on both sides.

8. Serve hot with dipping sauce of your choice.

Serving Size
4–5 pancakes

Recipe Features
✔️ Gluten-Free
✔️ Vegan
✔️ High Fibre
✔️ Loaded with Vegetables
✔️ Rich in Antioxidants
✔️ Fusion Flavor

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