Vegetable mini pancake - Most individuals who cook dinner for his or her households generally have an inventory of household favorites. I know we do. We regularly give attention to what the kids like to verify they may eat. Every now and then however, we open the cupboards, the fridge, and the freezer, stand with our hands on our hips and say, "I don't feel like any of this." We wish something different. It's virtually like a author's block. We are left questioning what to prepare dinner. Here are just a few concepts that we go to when we are left asking ourselves what's for dinner. We attempt to ensure that all the meals use straightforward recipes for dinner and they are inside our funds.
You can cook Vegetable mini pancake using 21 ingredients and 10 steps. Here is how you cook it.
Ingredients of Vegetable mini pancake
- You need Idly batter -.
- It's Carrot - 1/4 cup finely chopped.
- It's Green peas - 1/4 cup frozen soaked in hot water.
- You need Green chitty - 3 finely chopped.
- It's Coriander leaves - 1 tbsp.
- You need Curry leaves - 10 no.
- You need Mustard seeds -.
- You need Vegetable oil -.
- You need Salt -.
- You need Peanut chutney.
- Prepare Roasted peanuts -.
- It's Garlic - 6 medium size cloves.
- It's Onion - 1 small finely chopped.
- Prepare Green chillies - 3 / to taste.
- It's Fresh curd -.
- You need Curry leaves - 2 stems.
- Prepare Mustard seed -.
- It's Sugar -.
- You need Salt -.
- You need Vegetable oil -.
- It's Water -.
Mini pancake kabobs - fill with your favorite fruit and spreads for the ultimate breakfast, snack or dessert! One of my family's all-time favorite foods is pancakes. My kids request them almost daily. Heat a small, nonstick frying pan over medium-low heat.
Vegetable mini pancake step by step
- 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.😋.
Video How To Cook Vegetable mini pancake
Vegetable mini pancake - These are just some straightforward dinner recipe concepts for those occasions when you are left questioning what to prepare dinner. We don't believe in doing things the laborious manner. Our kitchen exemplifies this. We concentrate on simple recipes for dinner and attempt to have some fun in the mix. We use all of these cooking ideas every so often and it works out nice for us. We hope it does for you, too.