Mix the first six ingredients in a bowl and let rest for 30 minutes.
Heat a large nonstick or cast-iron pan or griddle over medium. Moisten a piece of paper towel with oil; carefully rub skillet with oiled paper towel.
For each pancake (makes about 6 pancakes), spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round. Sprinkle some veggies on top; cook for 2 minutes and flip to cook for 2 more minutes on the other side.
For the coconut and peanut chutney, heat oil over medium heat. Add the mustard seeds, red chili, curry leaves, and peanuts. Sauté for 2 minutes and remove from heat. Add all the chutney ingredients in a food processor and grind until you get a smooth paste. Check for seasoning.