Himachali Sanjeera
A thin, savory pancake from the kitchens of Himachal Pradesh. Flavored with aromatic fennel and carom seeds, this crispy crepe is a delightful and quick option for breakfast or an evening snack.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the all-purpose flour, rice flour, fennel seeds, carom seeds, turmeric powder, and salt. Mix the dry ingredients well.
- c.Add the yogurt and finely chopped coriander leaves. Whisk them into the flour mixture.
- d.Gradually pour in the water while whisking continuously to avoid lumps. Continue until you have a smooth, thin, and pourable batter, similar in consistency to crepe batter or thin buttermilk.
- 2
Step 2
- a.Rest the Batter
- b.Cover the bowl and let the batter rest for at least 15-20 minutes. This crucial step allows the flours to hydrate fully, which improves the final texture of the sanjeera.
- 3
Step 3
- a.Cook the Sanjeera
- b.Heat a non-stick tawa or a flat griddle over medium heat. To check if it's hot enough, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- c.Lightly grease the hot tawa with about 1/4 teaspoon of ghee.
- d.Stir the batter well, then pour a ladleful (about 1/4 cup) onto the center of the tawa. Working quickly, spread it outwards in a circular motion with the back of the ladle to form a very thin pancake.
- e.Drizzle about 1/2 teaspoon of ghee around the edges and a little on top.
- f.Cook for 2-3 minutes on medium heat, or until the top surface looks dry and the edges turn golden brown and start to lift from the pan.
- g.Carefully flip the sanjeera and cook for another 45-60 seconds on the other side until it's cooked through.
- h.Fold it in half and transfer to a serving plate.
- 4
Step 4
- a.Repeat and Serve
- b.Repeat the process with the remaining batter, lightly greasing the tawa before making each sanjeera.
- c.Serve hot with mint-coriander chutney, your favorite pickle, or a warm cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be thin and flowing to achieve a crispy sanjeera. If it's too thick, you'll get a soft pancake (cheela).
- 2Ensure the tawa is well-heated before pouring the batter. A cold pan will cause the sanjeera to stick and become soggy.
- 3Cook on a steady medium flame. High heat will burn the sanjeera before it cooks through, while low heat won't make it crispy.
- 4For an extra flavor dimension, add a pinch of asafoetida (hing) to the batter.
- 5Stir the batter well before making each sanjeera, as the flours tend to settle at the bottom.
Adapt it for your goals.
Healthier Flour
For a more nutritious option, replace half of the all-purpose flour with whole wheat flour (atta) or finger millet flour (ragi). Note that this will result in a denser, softer texture.
Spicy VersionSpicy Version
Add 1-2 finely chopped green chilies and 1/4 teaspoon of red chili powder to the batter for a spicy kick.
Vegetable SanjeeraVegetable Sanjeera
Incorporate finely grated vegetables like carrots, onions, or cabbage into the batter to enhance its nutritional value and flavor.
Why this is on our healthy list.
Promotes Healthy Digestion
The inclusion of carom seeds (ajwain) and fennel seeds (saunf) makes this dish beneficial for digestion. These spices are traditionally used in Indian households to alleviate gas, bloating, and indigestion.
Source of Probiotics
Yogurt (dahi) is a natural probiotic that introduces beneficial bacteria to your gut, which can help improve overall gut health and strengthen the immune system.
Quick Energy Boost
As a carbohydrate-rich dish, Sanjeera provides a quick and sustained source of energy, making it an excellent choice for breakfast to start your day or as an evening snack to curb hunger.
Frequently asked questions
Himachali Sanjeera is moderately healthy. It's a light, homemade snack, and the spices like fennel and carom seeds are excellent for digestion. However, as it's primarily made with refined flour, it's best enjoyed in moderation as part of a balanced diet.