Step 1: Prepare the Vegetable Mix

In a large bowl, combine the thinly sliced onions, chopped tomatoes, chopped green chilies, chopped coriander leaves, crushed garlic, and lemon juice.

Step 2: Add Spices

To the vegetable mix, add salt, red chili powder, cumin seeds, and cinnamon powder. Mix everything thoroughly.

Step 3: Add Flour and Oil

Add the rice flour and 1 tbsp of oil to the bowl. Give it a quick mix to combine with the vegetables and spices.

Step 4: Make the Batter

Gradually pour in water while continuously mixing to form a thick batter with a flowing consistency. Ensure there are no lumps. Set the batter aside.

Step 5: Heat the Pan

Heat a non-stick pan over medium flame and add a little oil, spreading it evenly with a brush.

Step 6: Cook the Pancake

Pour a large spoonful of the batter onto the hot pan and spread it evenly into a round shape. Sprinkle some red chili flakes on top.

Step 7: Cook First Side

Cover the pan with a lid and cook on a low flame for 5 minutes.

Step 8: Flip and Cook Second Side

After 5 minutes, remove the lid, drizzle 1 tbsp of oil on top, and carefully flip the pancake. Cook the other side for another 3-4 minutes without a lid until it is golden brown and crisp.

Step 9: Serve

Once both sides are cooked, remove the pancake from the pan. Serve hot.

• Add water gradually to achieve a thick, flowing consistency without lumps.

• Cook on a low flame to ensure the pancake is cooked through evenly.

• Use a non-stick pan for easy flipping and to use less oil.

• Add other finely chopped or grated vegetables like carrots, bell peppers, or zucchini to the batter.

• For a different flavor profile, substitute rice flour with chickpea flour (besan).