Friday, September 21, 2012


Serving size - 1 or 2

Preparation time : 15 minutes

Cooking time : 15 minutes 


I used carrot and beans in this recipe. We can also try this with other veggies too. This is a main entree. We can serve it for breakfast or dinner. It is simple and quick recipe.I usually know only sweet pancakes. Even I searched carrot pancakes in the internet, it shows only sweet pancakes. I want to make different from sweet pancakes, so that I tried this recipe. It came out well. My friend's husband like this pancake very much. 




For carrot curry:

Shredded carrot - 3/4 cup
Beans - 1/4 cup (finely chopped)
Onions - 1/3 cup (finely chopped)
Lemon juice - 1/4 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Fennel powder - 1/4 tsp
Sugar - 1/4 tsp
Salt - as required
Oil - 2 1/2 tbs

Grind into paste

Ginger - 1 1/2 inches
Garlic - 1 pod (large)

For Batter:

Besan flour - 1/2 cup
Rice flour - 1 tbs
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Sugar - 1/2 tsp
Lemon juice - 1/2 tsp
Milk - 1/4 cup
Luke warm water - 1/4 cup
Oil - 3 tsp
Salt - as required

For Garnish

Cilantro - 1 or 2 tbs 


Carrot curry:
  1. Grind ginger and garlic into a smooth paste.
  2. Heat oil in a pan, add onions and salute until it turns golden color.
  3. Add ginger garlic paste to the onions. Fry until raw smell goes from ginger garlic paste.
  4. Add garam masala and turmeric powder to the onions. Garam masala powder should not get burn. If you need little water, add to the curry.
  5. Add lemon juice, red chilli powder, fennel powder, sugar and salt to the mixture. Fry for 1 or 2 minutes in a medium flame. Switch off the stove. Add carrot & beans and mix well.
  6. Carrot curry is ready and keep it aside.

  1. Add besan flour, rice flour, baking soda, baking powder, salt and sugar. Mix well.
  2. Add oil to the luke warm water.
  3. Add water and milk slowly to the flour mixture. Mix thoroughly for 1 or 2 minutes to make the smooth batter. There should not be any lumps.
  4. Add lemon juice and mix well.

Carrot pancake:

  1. Preheat the oven for 350 degrees F.
  2. Grease the pan with oil.
  3. Add both carrot curry and batter into a mixture.
  4. Pour the mixture into the pan and keep the pan inside the oven for 10 - 15 minutes.
  5. Carrot pancake is ready. Allow it to cool for 15 minutes. Make them into pieces.
  6. Carrot pancake is spicy main entree for breakfast/dinner. Serve it with curd and sliced raw carrots.
I'm sending this to Tickling palates I LOVE BAKING


  1. Thanks for submitting its great. Now in you post add the link. In case you have a problem mail me at

  2. Which link? Your themadscientistkitchen link?

  3. This is really a very healthy recipe Atchu.


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