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Recipe Name: Vegetable Pancake Layer  
Category: Snacks


Prep Time Cook Time Serves



Potato   100 g
Cauliflower   100 g
Carrot   100 g
Peas (unshelled)   100 g
Tomato   100 g
Butter/oil   2 tbsp
Tomato sauce   1 tbsp
Salt and chilly powder   to taste
For Pancake:
Maida   80 g
Milk   150 ml
Egg   1
Salt   a pinch
Fat   6 tsp


  • Shell the peas, cut cauliflower and potatoes into small pieces and into long shreds.
  • Heat butter/oil in a pan, add vegetable and seasonings, cover and cook over slow fire.
  • Add tomato sauce when done.
  • Sift the flour along with salt in to a bowl.
  • Make a well in the centre of the flour and break the egg in to it.
  • Gradually add the milk, mix and beat thoroughly till the batter is smooth and free of lumps.
  • Allow the batter to stand in a cool place for about half an hour. Give final whisk before using.
  • Heat a little fat in a frying pan (non-stick) to smoking point.
  • Pour a ladleful of batter in the pan to cover the bottom thinly. Tilt the pan while pouring so that the batter spreads evenly all over the bottom of the pan.
  • Cook on one side till it is set and light brown in colour. Toss or turn and cook on the other side.
  • Fry all pancake in similar manner.
  • Place pancake on warmed serving dish. Cover one pancake with some of the vegetable filling and cover with second pancake. Again put the filling and cover with third pancake. Garnish with slice tomatoes.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 no
Amount Per Serving
Calories 208 Calories from Fat 103
% Daily Value'
Total Fat  11.4 25.3
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  193 8.04
Total Carbohydrate  20.7 6.3
Dietary Fiber   1.3 4.3
Sugars   0.01  
Protein   5.6
Vitamin A   855   * Vitamin C   20.5
Calcium   71.1 * Iron   1.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs