You might also like these recipes for besan chilla, moong chilla and moonglet. Cucumbers are one of summer’s most beloved veggies, and a great way to enjoy them is in dishes like this delicious vegan cucumber cake and these savory, delicious vegan cucumber pancakes, inspired by a cucumber dosa recipe made in the Konkan region of western India–a region my father belonged to. These are light, airy pancakes with crispy golden edges and they are also so good for you. Cucumbers are no nutritional lightweights: they are packed with phytonutrients that help ward off disease and preserve good health. They contain good quantities of important vitamins and minerals, including vitamin K and potassium, and they are extremely low in calories. They are mostly water, so they keep you hydrated and regulate your digestion. And they make your skin glow! All this in addition to being incredibly delicious. In these gluten-free cucumber pancakes the cucumbers add a fresh flavor as does mint, another summer’s gift whose flavor dovetails so nicely with that of cucumber. Try making these savory pancakes for breakfast or a snack. Each serving of two pancakes packs in 11 grams of protein and 6 grams of dietary fiber, as well as a healthy dose of veggies. You can indulge without a care!
Why you’ll love these vegan cucumber pancakes
They are an unusual but delicious summer’s treat. While you will find cucumbers at the supermarket year-round, summer, when these beauties are in peak season, is the best time to enjoy them. There’s nothing quite like their refreshing flavor to make the dog days more bearable. In these pancakes the cucumbers add that amazing freshness and tons of flavor. They are so easy to make, and I cannot stress this enough. The batter is made in one-bowl, you just need a handful of ingredients, and they come together in minutes. They are crispy and savory. These pancakes fry up lacy and golden around the edges, like a besan cheela, and the turmeric gives them a lovely yellow hue. They are gluten-free, soy-free, nut-free and vegan. These are suitable for nearly any diet, and they are healthy too, so anyone can enjoy them.
Ingredients
3 medium cucumbers (roughly 1 pound). Buy cucumbers that are firm. Avoid soft cucumbers with bruises. 2 cups chickpea flour. Besan, or Indian chickpea flour, works well with this recipe. ½ cup rice flour. You can also use brown rice flour for more healthfulness. ½ teaspoon turmeric 1 tablespoon ginger garlic paste ½ medium red onion. Red onion has a spicier flavor, but yellow or white onions are fine too. 1 green chili pepper. Like serrano or jalapeno. ¼ cup mint leaves. Mint and cucumber are a match made in heaven. 2 tablespoons oil, for cooking the pancakes. Avocado oil or any neutral oil would be great here. You can also make these without oil in a nonstick griddle, or use a cooking spray.
How to make cucumber pancakes
Grate the cucumbers using the large holes on a box grater or in a food processor. Place in a bowl and add the rest of the ingredients except the water. Mix well. Then set aside for 10 minutes. This gives enough time for the cucumber to express its juices and give you an idea of how much water you need to add.
Slowly add in water as needed to make a pancake batter. You will likely not need much–I needed under ½ cup. Heat a griddle on medium high heat. Coat the surface with oil and scoop out the pancakes on the griddle, using the bottom of the spoon or scoop to flatten the pancakes and shape them into rounds. I used a ⅓rd cup measure which gave me 12 pancakes. When the edges sizzle and look golden, flip the pancakes and cook another minute or so. Serve hot with vegan sour cream or a spicy chutney.
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