Mini Soya Paneer Pancakes ( Healthy Starter Recipe )


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Mini in size; maxi in health! these quick-to-make mini pancakes combine three fibre-rich flours with coriander and paneer, making them so nutritious and delicious that your loved ones will gobble them up without any trouble.

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Preparation Time: 
Cooking Time: 
Makes 18 to 20 mini pancakes
Show me for mini pancakes


Ingredients

1/4 cup jowar (white millet) flour
1/4 cup split black lentils (urad dal) flour
1/4 cup soya flour
1/4 cup grated cucumber
1/4 cup grated low-fat paneer (cottage cheese)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste
2 tsp oil for cooking

For The Topping
1/4 cup healthy green chutney
1/4 cup grated low-fat paneer (cottage cheese)

Method
  1. Combine the jowar flour, urad dal flour, soya flour and salt with 2 cups of water in a deep bowl and mix well to make a thin batter.
  2. Add the cucumber, paneer, green chillies and coriander and mix well.
  3. Heat a non-stick pan and grease it with oil.
  4. When hot, pour a spoonful of batter and spread tit to make 50 mm. (2”) mini pancakes.
  5. Cook on both the sides till golden brown in colour.
  6. Repeat to make 19 more pancakes.
  7. Top each pancake with a little green chutney and paneer.
  8. Serve immediately.

Handy tip:

  1. You can make 5 to 6 pancakes in one batch.
Nutrient values 
EnergyProteinCarbohydratesFatFibreIron
34 calories 2.2 gm 4.4 gm 0.8 gm 0.5 gm 0.3 mg
RECIPE SOURCE : Healthy StartersBuy this cookbook
1 review received for Mini Soya Paneer Pancakes ( Healthy Starter Recipe )
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
titulshahMarch 02, 2013

My kids loved it. Its one of the quick after noon healthy snacks for kids and party appetizer. Instead of using Paneer in batter, I added grated vegetables like squash, carrot and cabbage and topped pancake with grated Paneer.

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Reviewed March 02, 2013by titulshah

My kids loved it. Its one of the quick after noon healthy snacks for kids and party appetizer. Instead of using Paneer in batter, I added grated vegetables like squash, carrot and cabbage and topped pancake with grated Paneer.

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