Ingredients for Vegetable pancakes:
- 1 cup white plan Flour
- 1/4 cup Rice Flour
- Salt to taste
- Red Chili flakes to taste
- Crushed black pepper to taste
- 1 carrot cut into julienne
- 1 potato cut into julienne
- 2 green chilies chopped
- 2 jalepenos chopped
- 1 red capsicum cut into julienne
- 1/4 cup shredded cabbage
- 1/4 cup fresh coriander chopped
Cooking Instructions for making Vegetable pancakes:
Wash and peel potato and carrot and then thinly slice them.
Now cut & chop all the veggies lengthwise.
Take a wide deep bowl and add all the vegetables in it.
Now add flour, rice flour, salt, chili flakes and pepper.Mix every thing well.
Now add around 1.4 cup of water and mix every thing, you may need few tbsp of water.
Make a loose batter so it will spread easily in the pan.Don’t make too thick or too loose batter of the mixture.
Now add 2-3 tsp of oil in the hot pan to cover the bottom and then add mixture according to the size of the pan, spread it thinly in the pan.
Now let it cook on medium heat, you can cover the pan with a lid for 1 minute so the steam helps to cook it faster.
Now remove the lid and let it roast on medium heat.
When done from the bottom then flip and turn the side.
Add few drop of oil from the sides so other sides also get cooked and become crisp.
Each side may take around 2-3 minutes to get cooked if spread thinly.
When done from both the sides then remove the pancake from the pan and put on a kitchen paper / towel for a minute to absorb the extra oil.
Now serve hot and crisp vegetable pancakes with a dipping sauce of your choice.
✅Notes:
➡️You can use any vegetables of your choice but avoid which have high water content.
➡️The mixture should be creamy not runny or too thick.
can adjust the quantity of salt and chilli.
➡️Use either nonstick or heavy seasoned cast iron pan.
➡️The flour and vegetables ratio will be around 1:3.
➡️can use cornflour instead of rice flour.
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