Step-by-Step Instructions

1. 1.Prepare the Batter Base

   Add 1 cup of besan (gram flour) to a large mixing bowl. Gradually add 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. Continue whisking until the batter reaches a pouring consistency.

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 (like peas and carrots), 2 tablespoons of chopped coriander, salt to taste, 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 chili. Mix all the ingredients thoroughly until well combined.

3. 3.Cook Small Pancakes

   Heat a tawa (griddle) on low flame and brush it lightly with oil or butter. Pour small portions of the prepared batter onto the tawa to form small pancakes. Cook until the edges turn golden brown and bubbles appear on the surface. Flip the pancakes using a fork and spatula and cook the other side until golden brown and cooked through.

4. 4.Cook a Large Pancake

   For a larger pancake, brush the tawa with 1/4 teaspoon of oil. Pour a ladleful of batter onto the tawa and spread it evenly to form a round pancake. Cook until the pancake is golden brown on one side, then flip it and cook the other side until it's also golden brown and fully cooked.

5. 5.Serve the Masala Pancakes

   Once cooked, transfer the delicious masala pancakes to a plate. Serve them hot with ketchup and yogurt, alongside some fresh cucumber and carrot sticks for a complete meal.