paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour |
by Tarla Dalal

paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with 30 amazing images.

paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour is a satiating breakfast. Learn how to make Indian pancakes with green peas, tomatoes and carrot.

To make paneer vegetable pancake, 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 hot.

These vegetable cheela with besan and rice flour are quite an interesting alternative to the traditional South Indian uttapam , which is commonly served for breakfast. Always keep some fruit salt handy for such quick-fix delights.

These tasty Indian pancakes with green peas, tomatoes and carrot has a high folic acid and fibre content, making it very nutritious. Plus, it is also easy to make without the need for any fermentation.

One of the best accompaniments to Indian pancakes with green peas, tomatoes and carrot is green chutney and garlic chutney. It is sure to keep you going till dinner.

Tips for paneer vegetable pancakes. 1. If you feel the batter has got extra water, add some besan to thicken it. 2. Sprinkle paneer on the pancake only when it's wet. 3. Batter should be of pouring consistency. 4. Mix batter gently. This will ensure your pancake rises when you cook it.

Enjoy paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | with step by step photos.

Paneer Vegetable Pancake, Indian Vegetable Cheela

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about paneer vegetable pancake▼

paneer vegetable pancake step by step recipe▼

what is paneer vegetable pancake made off?▼

preparing the green peas▼

batter for paneer vegetable pancakes▼

making paneer vegetable pancake▼

tips for paneer vegetable pancakes▼

calories of paneer vegetable pancake▼

video of paneer vegetable pancake▼

Paneer Vegetable Pancake, Indian Vegetable Cheela recipe - How to make Paneer Vegetable Pancake, Indian Vegetable Cheela

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 paneer vegetable pancake, 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 paneer vegetable pancake hot.

Handy tip:

You can make 6 to 7 pancakes at a time.

Nutrient values (Abbrv) per serving

Energy	25 cal
Protein	0.9 g
Carbohydrates	3.7 g
Fiber	0.7 g
Fat	0.8 g
Cholesterol	0 mg
Sodium	2.2 mg

Click here to view calories for Paneer Vegetable Pancake, Indian Vegetable Cheela

paneer vegetable pancake Video by Tarla Dalal

Paneer Vegetable Pancake, Indian Vegetable Cheela recipe with step by step photos

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what is paneer vegetable pancake made off?

what is paneer vegetable pancake made off? Indian pancakes with green peas, tomatoes and carrot is made from 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 low-fat paneer (cottage cheese), 1/2 cup grated carrot, 1/4 cup finely chopped tomatoes and salt to taste. See below photo of ingredients of paneer vegetable pancake.

preparing the green peas

In a blender put 3/4 cup boiled green peas.
Add a little water. We used 2 tbls water.
Grind to a coarse paste.

batter for paneer vegetable pancakes

Transfer the green pease paste to a bowl.
Add 1/2 cup rice flour (chawal ka atta).
Add 1/2 cup besan (bengal gram flour).
Add 1/4 tsp turmeric powder (haldi).
Add 1 tbsp finely chopped green chillies.

Add salt to taste. We added 1/2 tsp salt.
Add 1 cup water. If you feel the batter is thick add more water to make the batter of pouring consistency.
Mix well to make a batter of pouring consistency.
Just before making the pancakes, add the fruit salt. Use 1/2 tsp fruit salt.
Mix gently. NOTE. mix gently or your pancake will not rise if you mix quickly or for a long time.

making paneer vegetable pancake

To make paneer vegetable pancake recipe | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | heat a non-stick mini uttapa pan and grease with oil. If you don't have the pan then heat a tava (griddle) and grease it lightly with oil.
Pour a small spoonful of the batter on the tava or each cavity of mini utappam pan.
Spread it to make a 50mm (2”) diameter circle on tava or 2.5 " on mini uttapam pan as that is the size of the cavity. NOTE on mini uttpam pan you will get 14 uttapams.
While cooking pancake, sprinkle little grated paneer over it.
Sprinkle grated carrots over it.

Spirinkle finely chopped tomatoes over it.
Smear a little oil along the edges of the pancake.
Press down pancake filling lightly with spatula while it's being cooked.
When cooked on one side, turn it over and cook on the other side for a few seconds.
Flip over and your pancakes are ready.

Put Indian pancakes with green peas, tomatoes and carrot on a serving plate.
Serve paneer vegetable pancake | Indian pancakes with green peas, tomatoes and carrot | vegetable cheela with besan and rice flour | immediately with green chutney.