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Before you jump to Vegetable mini pancake recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.
Enjoying healthy foods can make all the difference in the way we feel. If we eat more healthy meals and less of the detrimental ones we usually feel much better. Eating fresh vegetables helps you feel better than eating a portion of pizza. This is usually a problem, however, in terms of eating between goodies. Shopping for goodies can be a challenge because you have a great number of options. Why not try one of many following healthy snacks the next time you need some extra energy?
Certain foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Eating on the run can easily be much healthier with whole fiber chips and crackers. Selecting whole grain foods is always much better than eating the highly processed grains we commonly come across in our grocery stores.
You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy lifestyle can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to vegetable mini pancake recipe. You can cook vegetable mini pancake using 21 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Vegetable mini pancake:
- Get 3 cup Idly batter -
- Use Carrot - 1/4 cup finely chopped
- Take Green peas - 1/4 cup frozen soaked in hot water
- Prepare Green chitty - 3 finely chopped
- Use Coriander leaves - 1 tbsp
- Prepare Curry leaves - 10 no
- Get 1/2 tsp Mustard seeds -
- Take 4 tbsp Vegetable oil -
- Prepare 1 tsp Salt -
- Prepare Peanut chutney
- Prepare 1/2 cup Roasted peanuts -
- Provide Garlic - 6 medium size cloves
- Prepare Onion - 1 small finely chopped
- Get Green chillies - 3 / to taste
- You need 1/4 cup Fresh curd -
- Get Curry leaves - 2 stems
- Take 1/2 tsp Mustard seed -
- You need 1 tsp Sugar -
- Provide 1 tsp Salt -
- Prepare 1 tbsp Vegetable oil -
- Prepare 1/4 cup Water -
Steps to make Vegetable mini pancake:
- Take a large bowl. Put idly mixture, chopped vegetables as carrot, green peas, coriander leaves, green chillies, sugar, salt and mix very well.
- Heat 1 tbsp oil in a tadka pan. Crack mustard seeds and curry leaves in it for 30 seconds. Cool it down then add in mixture and stir properly so that all flavours mix together. Add little water if mixture is too much thick.
- Heat a heavy bottom pan / non-stick pan on high flame then reduce heat to medium. Grease pan with little oil then put one - one tbsp mixture all over the pan in little distance and spread it as tinny pancake size. Cover it with lid ; cook till mixture start leaving sides.
- After one minute flip all pancakes carefully and cook it for another minute or till we get pink patches on pancakes. Take out from pan and keep it in a hot case.
- Serve hot with peanut dip or any other dip as per your preference. Usually people like to have with sambar and gram dal and coconut chutney.
- For Peanut chutney - Heat oil in a small pan or kadai. Crack mustard seeds for few seconds or till starts popped up.
- Now add curry leaves, green chillies, garlic cloves and sliced onion. Fry till onion starts change the colour. Switch off gas stove. Cool it down.
- Take out all ingredients as green chillies, garlic cloves, onion, 50% of curry leaves and mustard seeds in a chutney jar. Add roasted peanuts, 1/4 cup water and grind for one minute.
- Now add 1/4 cup curd, salt, sugar and make very fine paste. Take out dip in a bowl. You can add little more water if you like little thin consistency chutney/dip. Add rest of temper mixture in it. Mix very well. Serve it with hot mini pancakes.
- This peanut dip can be serve with idly, dosa, uttapam and pakoda also.😋
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