Ingredients

• 1/2 cup - Gram flour
• 1/2 cup - Wheat flour
• 2 tbsp- Rice flour
• 1 tbsp- Oil
• 1/4 tsp- Soda bicarb
• 1/2 cup - Curd
• 1 cup - Spring onions, finely chopped
• 1 - Small tomato, juice and seeds removed
• 1 - Onion, finely chopped
• 1 tbsp- Capsicum, finely chopped
• 1 - Carrot, grated coarsely
• 1 tbsp - Paneer grated
• 2 - Green chillies, finely chopped
• 1/2 tsp- Cumin seeds
• 1/4 tsp - Turmeric powder
• Salt to taste
• For garnishing:
• 1/4 cup - Paneer grated
• 1/2 cup - Spring onion, green finely chopped
• 2-3 - Salad leaves
• Accompaniment: Green all-purpose chutney.

How to Make Hearty Veggie Pancake

• Mix spring onion and paneer for the garnishing, and keep aside.
• For Pancakes: \
• Mix all ingredients, except those for the garnishing.
• Add a little water, if required to make the batter spreadable.
• Add 2 ladles of batter on a heated non-stick or heavy skillet.
• Then sprinkle some of the mixed onion and paneer mixture.
• Gently press the batter, and flatten the pancake..
• Cover and cook on a low fire until the bottom is golden.
• Flip to cook the other side.
• Now cut them into quarters.
• Arrange salad leaves on a serving plate. Place the pancake pieces on them, and add a dollop of chutney.
• Serve hot and crisp.