To make this recipe we need to mix green moong dal-based sprouts with curd, besan and spices. You can use yellow moong dal too instead of sprouts as per your availability or choice. You can garnish these savouries pancakes with colourful veggies such as carrot, paneer, capsicum, corn and more. You can serve these pancakes with green chutney or ketchup.
This week I shared all kid’s recipes which are good for lunch boxes or kid’s parties. All these recipes are bite sized which are easy to prepare and easy to serves.
Sprouts and Veggie Pancakes (Finger Food Recipe)
Ingredients
For Topping
1/4 Cup Carrot, Grated
1/4 Cup Capsicum, Chopped
1/2 Cup Cottage Cheese / Paneer, Grated
For Batter
1 Cup Moong Sprouts
1 Tsp. Green Chili
4 Tbsps. Curd
2 Tbsps. Besan/ Gram Flour
Salt to taste
Black Pepper to Taste
1/2 Tsp. Baking Soda
Oil For Cooking
Instructions
Add sprouts, curd, besan, green chili in a mixwe and blend till to a fine paste.
Transfer the batter into mixing bowl. Add salt, pepper powder and baking soda and mix well.
Heat the oil in a non-stick tawa and spread small portion of the batter to make small sized pancake.
Spread the topping or grated veggies evenly over the pancake. Cook it till to crisp or golden brown from both the sides using oil.
Repeat the same process with the remaining batter and topping to make more pancakes.
Cool sightly and serve it with ketchup or green chutney.
Suggestions: you can change the veggies according to kids choice or taste.
Sprouts and Veggie Pancakes (Finger Food Recipe)
Ingredients
For Topping
- 1/4 Cup Carrot Grated
- 1/4 Cup Capsicum Chopped
- 1/2 Cup Cottage Cheese / Paneer Grated
For Batter
- 1 Cup Moong Sprouts
- 1 Tsp. Green Chili
- 4 Tbsps. Curd
- 2 Tbsps. Besan/ Gram Flour
- Salt to taste
- Black Pepper to Taste
- 1/2 Tsp. Baking Soda
- Oil For Cooking
Instructions
- Add sprouts, curd, besan, green chili in a mixwe and blend till to a fine paste.
- Transfer the batter into mixing bowl. Add salt, pepper powder and baking soda and mix well.
- Heat the oil in a non-stick tawa and spread small portion of the batter to make small sized pancake.
- Spread the topping or grated veggies evenly over the pancake. Cook it till to crisp or golden brown from both the sides using oil.
- Repeat the same process with the remaining batter and topping to make more pancakes.
- Cool sightly and serve it with ketchup or green chutney.
- Suggestions: you can change the veggies according to kids choice or taste.
Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Very nutritious and interesting pancakes.
These look cute and kids would these pancakes! I bet these nutritious pancakes are delicious.