Step-by-Step Instructions

1. 1.Prepare the Batter Base

   In a large mixing bowl, add 1 cup of gram flour (besan). Gradually add approximately 1/2 cup of water and whisk thoroughly to create a lump-free batter. Continue adding water as needed until the batter reaches a smooth, 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), and 2 tablespoons of chopped coriander. Season with 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.

3. 3.Mix Well

   Mix all the added vegetables and spices into the batter until they are evenly distributed and well combined.

4. 4.Cook Small Pancakes (Optional)

   Heat a pan or griddle on low flame and brush it with a little oil or butter. Pour small portions of the batter onto the pan to form mini pancakes. Cook for about 1-2 minutes until the edges start to set and bubbles appear on the surface. Flip them over and cook until golden brown on both sides.

5. 5.Cook a Large Pancake

   For a larger pancake, add about 1/4 teaspoon of oil to the heated pan. Pour a ladleful of batter onto the pan and spread it evenly with the back of the ladle to form a round pancake. Cook on low to medium heat for approximately 2-3 minutes until the edges lift and the surface appears cooked.

6. 6.Flip and Finish Cooking

   Carefully flip the pancake using a spatula. Cook the other side for another 2-3 minutes until it is golden brown and cooked through. Repeat with the remaining batter.

7. 7.Serve

   Serve the delicious masala pancakes hot with your choice of ketchup, yogurt, or other preferred accompaniments, along with some fresh vegetable sticks.