paneer vegetable pancake Video by Tarla Dalal

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This ideal snack which boasts of a high folic acid and fibre content is a non-traditional way of making the famous south indian uttapa. Try it. . .

Recipe Description for Paneer Vegetable Pancake, Indian Vegetable Cheela

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 30 servings
Show me for servings

Ingredients

For Paneer Vegetable Pancake
3/4 cup boiled green peas
1/2 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp fruit salt
2 tsp oil for greasing and cooking
1/4 cup grated paneer (cottage cheese)
1/2 cup grated carrot
1/4 cup finely chopped tomatoes
salt to taste

Method

For paneer vegetable pancake

To make {span class="bold1"}paneer vegetable pancake{/span}, grind the green peas in a blender to a coarse paste, using very little water.
Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency.
Just before making the pancakes, add the fruit salt and mix gently.
Heat a tava (griddle) and grease it lightly with oil.
Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle.
Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake.
When cooked on one side, turn it over and cook on the other side for a few seconds.
Repeat for the remaining batter and topping to make more mini pancakes.
Serve the {span class="bold1"}paneer vegetable pancake{/span} hot.

Handy tip: