Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Mix the Batter

   Mix all the ingredients well with a whisk until everything is thoroughly combined and the batter has a uniform consistency.

4. 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.

5. 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.

6. 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.