TIME TO MAKE
30 minutes
SERVINGS
4 persons
Ingredients
1 cup chickpea flour
1/4 cup semolina/sooji
1/4 teaspoon baking powder
1/4 cup finely chopped onion.
1/4 cup finely chopped tomato.
1/4 cup finely chopped carrot.
1/4 cup mustard seeds
Curry leaves
2 tablespoon oil (not part of the pack)
Salt to your taste (not part of the pack)1/4 cup curd (not part of the pack) or substitute with sour cream, coconut cream or buttermilk
Method
Heat oil in a heavy bottomed pan over medium heat.
Add mustard seeds and curry leaves to the pan.
Add finely chopped vegetables and sauté until caramelized.
Transfer the vegetables to a bowl and set aside to cool slight.
To the bowl with caramelized vegetables, add chickpea flour, curd, baking powder and salt.
Mix well to combine all ingredients into a smooth batter.
Heat a tablespoon of oil in a flat non-stick pan over medium heat.
Rub the cut side of an onion half over the surface of the pan, then remove the onion.
Pour a ladle full of batter onto the pan and spread it into an event layer.
Cook for 1 minute until bubbles appear on the top side.
Flip the pancake and cook until the other side is golden brown.
Remove the pancake from the pan and serve hot.
Serving Suggestion
Serve with a chutney of your choice