Vegetable Pancake

I came across this traditional Korean pancake called pa jun (savory pancake). The recipe has many variations, seafood, meat and also only vegetables. Tweaked again according to my style and taste, omitted the egg, substitute the plain flour to whole-wheat flour. Well may be it is no more Korean but definitely Indian pancake. A perfect breakfast loaded with vegetables of ur choice or can be served as snack or tiffin.
If you really want to balance this breakfast: Add 1 egg and substitute water into skim- milk.


Ingredients:

Whole-wheat flour: ¼ cup
Grate the vegetables below
Zucchini: 1/2
Carrot: 1
Capsicum (red or green): ½ capsicum
Onion: ½
Chilli powder: ½ tsp
Black pepper powder: ½ tsp
Salt: to taste
Water: ½ cup
Method:
Mix everything together and make the batter like a pancake consistency, if it is too thin add some flour.
Grease a griddle, spread a spoon of batter and add little oil on the side.
Turn once when it turns golden brown and cook the other side.
Serve hot with any chutney. I dipped the pancake with mint and cilantro chutney.
Mint &Cilantro chutney
Coconut: 3 tbps
Roasted or dhalia dhal: 2 tsp
Tamarind: a pinch
Mint and cilantro: 1/4 cup
Green chilli:1 or 2
Salt: per ur taste

Grind all together with little water.
Seasoning:
Mustard seeds: 1/2 tsp
Urad dal: 1/2 tsp
Oil: 1/2 tsp
Heat the oil in a pan and add the ingredients, once it cracks add to the ground chutney mixture.

This vegetable pancake goes to two events
1.WWB # 20 event started by Nandita of Saffron trail, hosted by Mansi Fun and food.
2.Dosa Mela event hosted by Srivalli.