This recipe demonstrates how to prepare a quick and delicious Masala Pancake, perfect for an instant dinner. Made with gram flour and a variety of fresh vegetables, it's a savory and healthy option that comes together easily with common pantry ingredients.
Adjust servings
All Ingredients - Main Ingredients
Besan (Gram Flour)1 cup
Water1/2 cup (add gradually)
Onion (chopped)2 tbsp
Tomato (chopped)2 tbsp
Mixed Vegetables (peas, carrots, green beans)1/4 cup
Coriander (chopped)2 tbsp
Salt1 tsp (to taste)
Pepper Powder1/4 tsp
Cumin Powder1/2 tsp
Brown Sugar1 1/2 tbsp
Ginger (grated)1/2 tsp
Amchur (Dry Mango Powder)1/2 tsp
Green Chilli (chopped)1
Oil/Butteras needed for cooking
⚠ Contains Allergens
dairy (if butter is used)
Step-by-Step Instructions
Step 1: Prepare the Batter Base
In a large bowl, add 1 cup of besan (gram flour). Gradually add 1/2 cup of water and whisk thoroughly to create a lump-free, thick batter. Continue adding water as needed until a smooth, pouring consistency is achieved.
Step 2: Add Vegetables and Spices
To the batter, add 2 tablespoons of chopped onion, 2 tablespoons of chopped tomato, 1/4 cup of mixed vegetables (peas, carrots, green beans), and 2 tablespoons of chopped coriander. Season with 1 teaspoon of salt, 1/4 teaspoon of pepper powder, 1/2 teaspoon of cumin powder, 1 1/2 tablespoons of brown sugar, 1/2 teaspoon of grated ginger, 1/2 teaspoon of amchur, and 1 chopped green chilli.
Step 3: Mix the Batter
Mix all the ingredients well with a whisk until everything is thoroughly combined and the batter has a uniform consistency.
Step 4: Cook Mini Pancakes
Heat a non-stick pan on a low flame. Lightly brush the pan with oil or butter (approximately 1/4 teaspoon per pancake). Pour small portions of the batter onto the pan to form mini pancakes. Cook for 1-2 minutes until the edges look set and golden. Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides. Remove from the pan.
Step 5: Cook Large Pancake
Add another 1/4 teaspoon of oil to the pan. Pour a larger ladle of batter onto the pan and gently spread it with the back of the ladle to form a larger pancake. Cook for 2-3 minutes until the edges are cooked and the surface appears set. Flip the pancake and cook for another 2-3 minutes until it is golden brown on both sides. Remove from the pan.
Step 6: Serve
Serve the delicious Masala Pancakes hot with your choice of sauces, such as ketchup or a yogurt dip, and fresh vegetable sticks like cucumber and carrots for a complete and satisfying meal.
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