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Before you jump to Vegetable mini pancake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Choosing to eat healthily offers incredible benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. While we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making a few modest changes can positively impact everyday eating habits.
Initially, you must be very careful when you are shopping for food that you don’t unthinkingly put things in your cart that you no longer want to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. One wholesome option that can give you a positive start to your day is oatmeal. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to vegetable mini pancake recipe. To cook vegetable mini pancake you need 21 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Vegetable mini pancake:
- You need 3 cup Idly batter -
- Use Carrot - 1/4 cup finely chopped
- Use Green peas - 1/4 cup frozen soaked in hot water
- Prepare Green chitty - 3 finely chopped
- You need Coriander leaves - 1 tbsp
- Use Curry leaves - 10 no
- Use 1/2 tsp Mustard seeds -
- Provide 4 tbsp Vegetable oil -
- Get 1 tsp Salt -
- Prepare Peanut chutney
- Provide 1/2 cup Roasted peanuts -
- Get Garlic - 6 medium size cloves
- Prepare Onion - 1 small finely chopped
- Get Green chillies - 3 / to taste
- You need 1/4 cup Fresh curd -
- Take Curry leaves - 2 stems
- You need 1/2 tsp Mustard seed -
- You need 1 tsp Sugar -
- You need 1 tsp Salt -
- Provide 1 tbsp Vegetable oil -
- Take 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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