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–+ servings

Singdana nashta recipe | how to make peanut pancakes | easy snacks recipe with peanuts

Author Nehas Cook Book
3.67 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

  • ½ cup peanuts - singdana
  • 1 cup raw rice
  • ¼ cup curd
  • ½ cup water or as required
  • ½ tsp ginger paste
  • 2 chopped green chilli paste
  • ½ cup chopped onion
  • ¼ cup chopped tomatoes
  • ¼ cup grated carrot
  • ¼ cup chopped capsicum
  • 4-5 chopped curry leaves
  • 2 tbsp chopped coriander leaves
  • Salt to taste
  • Pinch of hing
  • ½ tsp red chilli flakes
  • ¼ tsp baking soda
  • ¼ tsp lemon juice
  • Oil

Instructions

  • Soak peanuts and rice in slightly warm water for 2-3 hrs
  • Drain water from soaked rice and peanuts and take it into a mixture jar.
  • Also, add curd and ½ cup water and grind it into a smooth paste.
  • Take out batter into a mixing bowl, then add ginger paste, chopped green chilli, chopped onion, chopped tomatoes, grated carrot, chopped capsicum, chopped curry leaves, some coriander leaves, salt, hing and red chilli flakes. Mix well.
  • Add baking soda and lemon juice. Mix well.
  • heat a pan, and spread some oil on it.
  • add a ladleful of batter and spread it evenly.
  • cook for 5 minutes on medium flame or until the base is cooked well.
  • flip over and cook both sides.
  • Enjoy peanut pancakes with tomato sauce or chutney.

Notes

  • The proportion of rice should be double that peanuts.
  • the batter should have a medium thick and flowing consistency.
  • baking soda gives fluffiness to nashta.
  • cook nashta on low-medium flame.