03 October 2015,11:30 by
Nimmy Raghu

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat oil in a non stick pan and stir fry all the vegetables with salt, sesame seeds and pepper. Stir fry till the vegetables are crisp and tender. Keep this aside.
  • For pancake
  • Mix all the ingredients to make a thin smooth batter.
  • Heat a non stick pan and put little oil in it. Pour a big spoon of batter in it and spread by rotating the pan so that the batter spreads evenly into a rough round shape.
  • Remove from the pan, when the edges begin to curl up. Don't cook the other side. The pancake should be cooked but not brown.
  • Make all the pancakes in the same way and keep little batter aside for sealing.
  • Heat sesame oil in a deep pan for frying.
  • Take one pancake and put little stuffing on the cooked side, at one end.
  • Fold the left and right side and holding the sides, roll upwards or downwards. Seal the edges with the batter. Similarly, roll all the other pancakes.
  • Deep fry the rolls till golden brown colour.
  • Once done, transfer it into a tissue paper.
  • Cut it into diagonal pieces and serve it hot.


For stuffing

  • 50 grams Cabbage, cut into thin slices
  • 50 grams Carrot, cut into thin long strips
  • 50 grams Capsicum, cut into thin lengthy slices
  • 1 medium Potato, boiled
  • 2 tablespoon Spring onion, chopped
  • 1 teaspoon Pepper powder
  • 1 teaspoon Sesame seeds
  • Salt to taste
  • 50 ml Sesame Oil

For the pancake

  • 100 ml Milk  
  • 100 grams Corn flour
  • 100 grams  Maida
  • Salt to taste
  • 2 teaspoon Sesame Oil

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