250 Gms mix vegetables (onion, tomato, mushrooms and capsicum fine juliennes)
2 tsp ginger/garlic fine chop
½ tsp red chilli and coriander powder
¼ tsp turmeric and garam masala
2 green chillies/2 tsp lemon juice
2 tbsp green coriander fine chopped
1 tbsp olive oil
Salt to taste
For pancake: Soak Masoor dal over night and blend with salt, pepper & Hing in a mixer to smooth paste. Add 1 cup water, mix well to make a smooth thin batter. Heat non-stick pan with oil, pour 1 tbsp batter and grill till golden brown on both sides.
For filling: In non-stick pan heat oil, add garlic/ginger sauté for 2 minutes then add all juliennes veg. Sauté for 5 minutes. Now add all spices mix well and cook for 3 minutes. At last add lemon juice and green coriander and mix well. Remove from heat and cool it. Put 1 tbsp filling on each pancake, roll it and heat in an oven for 5 minutes. Serve hot with mint sauce.
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