Delicious and super easy to make pancakes using cabbage. A perfect breakfast option which can be made in a jiffy, filled with lots of flavours and nutrition, which is gluten free too!

Variations and Substitution:

Gluten free Cabbage Pancake Recipe

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:

3 cups Cabbage, shredded

2 nos Egg, large

1/2 cup Oats, roasted and powdered

1/2 tsp Pepper

1/2 tsp Chilli flakes

1 tsp Italian seasoning / oregano

1/2 tsp Garlic powder

3/4 tsp Salt

1/4 cup water

1 no small Onion, chopped

1/2 tbsp Oil / ghee

How to make gluten free cabbage pancake with step by step photos :

1. Dry roast the oats till aromatic. Wait till its warm and grind it to powder.

2. In a bowl, mix well all the ingredients except onion and ghee / oil. Set aside for 15 minutes.

3. Heat a frying skillet, pour ghee. Add chopped onions and sauté till golden brown. 

4. Spread the onions evenly all over the pan. Then transfer the cabbage mixture to the pan and spread it evenly. Cover and cook for about 10 minutes on low flame.

5. Check on the sides. If it has turned golden browned, flip it with the help of a plate. Cook the other side for another 8-10 minutes on low flame.

6. Transfer it to a plate. Cut and serve with green chutney or tomato sauce.

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!

 Ethakka Vilayichathu is a Kerala snack, prepared with Kerala Banana or Nedrapazham. Apart from all it’s health benefits, the dry fruits and seeds that I have added makes it a lot more nutritious. Usually it is enjoyed as a snack, but it works as a great breakfast option. 

Recently, one of our relative from Kerala sent us a big batch of Nedra banana. Preparing this for breakfast seemed to be good option as it took very less time to prepare and all the health benefits that you get. We enjoyed it and I hope you too will try and let me know your feedback in the comments below. 

Here’s the step by step photos for preparing Ethakka Vilayichathu:

1. Cut the bananas into chunks of your choice. Heat a pan with a tablespoon of ghee. Sauté it till the bananas are caramelised. Transfer it to a plate.

2. In the same pan, add ghee again and all the dry nuts and seeds. Fry them till golden brown. Now add grated coconut.

Don’t forget to mention @flavouredgoodness or use #flavouredgoodness on Instagram. 

Would love to see it!

Super easy and delicious vegetable stew using coconut milk. Relished with idiyappam and appams as a breakfast combo.

Stews prepared in Kerala are mainly vegetables or any meat cooked in coconut milk. There are different variations. Some are prepared without any garam masalas. Here, I'm sharing you a recipe of Potato Stew, which calls for whole garam masalas.

Tips & Tricks:

Substitutions & Variations:

Here's a link to How to extract coconut milk. Make sure to keep the coconut milk ready, before we begin with the recipe.

   Potato Stew

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Prep Time:- 10 minutes

Cook Time :- 10 minutes

Servings:-  2 people

Ingredients:-

2 tsp vegetable oil / coconut oil

1/2 tsp Mustard seeds

1" Cinnamon stick

3 Cloves

1 stem curry leaves

1 Large onion, sliced

2 no green chillies, slit

1" fat ginger, crushed

1 large potato, cubed or boiled

1/2 of a medium coconut for extracting coconut milk. 

Method:-

1. Heat oil. Splutter mustard seeds. Add whole garam masalas, curry leaves Saute for few seconds.

2. Add sliced onion, slit green chillies and ginger. Saute till onions are transparent. Don't fry any more.

3. Add cubed potatoes, followed by thin coconut milk (Rundaam Paal). Close the lid with the whistle on and cook for 2 whistles. If cooking in a Kadai, cook till potatoes are tender.

4. Finally, add thick coconut milk (Onam Paal). Cook it on low flame. Switch off the flame when its about to boil. Cover and let it sit for few minutes before serving.

5. Mash the potatoes slightly.

6. Serve it hot with Kerala appam, Idiyappam