Thursday, Dec 20 2007

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Vegetable Pancake

Ingredients

For pancakes

2 cups plain flour
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 to 2 cups milk
1 tbsp. oil
Oil for shallowfrying

For Filling

1/4 cup boiled peas
1/4 cup mashed potatoes
1/4 cup grated  coconut
Salt as per taste
2-3 green chillies, chopped finely
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tbsp chopped coriander leaves
1/2 tsp amchoor powder

Method:

1. Mix all the ingredients of the filling
2. Make a pouring batter out of ingredients for batter.
3. Keep aside for 30-40 minutes.
4. Make thin pancakes, like dosas on a nonstick tawa or iron griddle.
5. Use oil for shallow frying to a light golden.
6. Place a tbsp. of filling along length of pancake.
7. Roll into a cylindrical or conical shape.
8. Repeat for remaining pancakes.
9. Arrange all in a shallow serving tray, warm in microwave before serving.

Making time: 30 minutes (excluding batter proving time)
Makes: 10 pancakes
Shelflife: Best fresh

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