Step-by-Step Guide to Make Gordon Ramsay Carrot-Beetroot Oats pancake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, carrot-beetroot oats pancake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Carrot-Beetroot Oats pancake is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Carrot-Beetroot Oats pancake is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook carrot-beetroot oats pancake using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Carrot-Beetroot Oats pancake:

1. Make ready 2 cups Oats
2. Prepare 1 Beetroot medium sized
3. Make ready 1 cup Carrot Grated -
4. Make ready 1/4 cup curry leaves Finely chopped -
5. Get 2 large Indian round gourd (Tinda) -
6. Get 1/2 cup Tur toor dal -
7. Make ready 1/2 cup Gram Flour (Besan) -
8. Get to taste Salt pepper and -
9. Take Cooking oil greasing - for

Instructions to make Carrot-Beetroot Oats pancake:

1. Coarsely chop the peeled beetroot, peeled Indian round gourd and pressure cook on medium flame along with toor dal for about 20 minutes.
2. Once the vegetables and Dal is cooked, let it cool and then pulse it into smooth paste in a blender
3. Transfer this mixture in a bowl, add chopped curry leaves, grated Carrots, Gram flour, Oats, salt and pepper and give it a nice mix.
4. You will notice a smooth mixture of pouring consistency is formed.
5. Let this mixture rest for 10 minutes, so that oats soak in the water.
6. Heat some oil on a non stick griddle and spread it evenly across the whole surface.
7. Pour the batter in the centre and slowly spread it over with a spatula.
8. Cover the mixture and let it cook on medium flame.
9. Flip the side and let it cook similarly. Gently press the pancake on the top with spatula/ masher to thin out the pan cake.
10. Serve hot with Yogurt/ Creamed Cottage Cheese.

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