Take a large bowl. Put idly mixture, chopped vegetables as carrot, green peas, coriander leaves, green chillies, sugar, salt and mix very well.

Heat 1 tbsp oil in a tadka pan. Crack mustard seeds and curry leaves in it for 30 seconds. Cool it down then add in mixture and stir properly so that all flavours mix together. Add little water if mixture is too much thick.

Heat a heavy bottom pan / non-stick pan on high flame then reduce heat to medium. Grease pan with little oil then put one - one tbsp mixture all over the pan in little distance and spread it as tinny pancake size. Cover it with lid ; cook till mixture start leaving sides.

After one minute flip all pancakes carefully and cook it for another minute or till we get pink patches on pancakes. Take out from pan and keep it in a hot case.

Serve hot with peanut dip or any other dip as per your preference. Usually people like to have with sambar and gram dal and coconut chutney.

For Peanut chutney - Heat oil in a small pan or kadai. Crack mustard seeds for few seconds or till starts popped up.

Now add curry leaves, green chillies, garlic cloves and sliced onion. Fry till onion starts change the colour. Switch off gas stove. Cool it down. 

Take out all ingredients as green chillies, garlic cloves, onion, 50% of curry leaves and mustard seeds in a chutney jar. Add roasted peanuts, 1/4 cup water and grind for one minute. 

Now add 1/4 cup curd, salt, sugar and make very fine paste. Take out dip in a bowl. You can add little more water if you like little thin consistency chutney/dip. Add rest of temper mixture in it. Mix very well. Serve it with hot mini pancakes.

This peanut dip can be serve with idly, dosa, uttapam and pakoda also.😋