Step-by-Step Instructions

1. 1.Prepare the Batter Base

   In a large glass bowl, add 1/2 cup of besan (gram flour) and 1/2 cup of rice flour. Gradually add 1 cup of water while whisking continuously to form a thick, lump-free batter. If needed, add an additional 4-5 tablespoons of water to achieve a semi-thick consistency.

2. 2.Add Seasonings and Herbs

   To the batter, add chopped coriander leaves, 1/2 teaspoon of salt, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of cumin seeds. Mix well until all ingredients are evenly distributed.

3. 3.Incorporate Vegetables

   Add 2-3 finely chopped green chilies, curry leaves, and 1 finely chopped medium onion to the batter. Mix thoroughly to combine all the vegetables with the batter.

4. 4.Activate Leavening Agent

   Just before cooking, add 1/2 sachet of Eno (fruit salt) to the batter. Mix gently until the Eno is fully incorporated and the batter becomes slightly frothy. Do not overmix.

5. 5.Cook the Pancakes

   Heat a small tadka pan or a non-stick pan on low flame. Add about 1 teaspoon of cooking oil, ghee, or butter. Once hot, pour one ladleful of batter into the pan, spreading it slightly to form a round pancake. Cook on low flame until the edges start to crisp and the top looks set and slightly puffed (approximately 1-2 minutes).

6. 6.Flip and Cook Second Side

   Carefully flip the pancake using a slotted spoon or spatula. Add a little more oil around the edges if desired. Cook the second side until it turns golden brown and crispy (approximately 1-2 minutes).

7. 7.Serve

   Once both sides are golden and cooked through, remove the pancake from the pan. Repeat the process with the remaining batter. Serve the hot, crispy pancakes with tomato ketchup, green chutney, or enjoy them plain.