When we have more pancake/ dosa batter left we can go for this different menu where we can add more veggies according to our choice.
It is prepared in special pan which is made up of 7 deep wells;
The pan eases batter into traditional ball shape then releases the pancakes very clean from the pan. This pan available in non stick also. This pan can be brought here.
Ingredients
- Dose batter / crispy rice pancake mix -2 cups.
- Celery sticks -2(cut into small pieces)
- Corn kernels -½ cup
- Red cabbage -½ cup (cut into very fine pieces)
- Cumin seeds -2 teaspoon
- Green chilly -1 or 2(chopped into very fine pieces)
- Cilantro leaves -3 or 5 stem (chopped into very fine pieces)
- Ginger -a small piece (chopped very finely)
- Salt -as needed
- Oil 1 tablespoon for one batch.
Directions
1. Get ready with all the veggies, seeds, cilantro leaves, ginger and salt.
2. Mix all the above ingredients with 2 cups of batter and mix well.
3. Set the deep welled pan and pour as little oil in each well and wait till it is hot.
4. Now take 3/4 tablespoon of the batter and pour in deep wells and close the lid.
5. Cook until golden brown about 3 minutes .Turn pancakes over using wooden skewers and cook until bottoms are browned 3 minutes longer.
6. Serve hot with any gravy, tomato ketch ups, chutneys, sambhar gravy etc.
Notes:
1. Any veggie combination can be substituted in this batter.
2. Onions can also be added.
3. For sweet taste we can add fruits and brown sugar instead of veggies.