Vegetable Flour Pancake

Step 1: Prepare the Batter Base

In a large bowl, pour 1 cup of lukewarm water. Gradually add half a cup of all-purpose flour while whisking continuously to create a thin, lump-free batter with a flowing consistency.

Step 2: Season the Batter

To the batter, add salt to taste, 1 tsp oregano, 1 tsp red chili flakes, half tsp coriander powder, 1/3 tbsp cinnamon powder, 1 tsp cumin seeds, and a pinch of carom seeds. Mix all the spices into the batter thoroughly.

Step 3: Add Vegetables and Herbs

Add 2 tbsp grated capsicum, 1 small sliced onion, 2 tbsp grated carrot, half a cup of chopped fresh coriander leaves, and 1 optional chopped red chili to the batter. Mix well to combine all the vegetables.

Step 4: Thicken with Gram Flour

Add 1 tbsp of gram flour (besan) to the mixture and stir until it is well incorporated. This will help bind the batter. The batter is now ready for cooking.

Step 5: Cook the Pancake

Heat a non-stick pan and grease it with oil using a brush. Pour a ladleful of the prepared batter onto the pan and spread it evenly to form a round pancake.

Step 6: Flip and Cook

Cook on a medium-high flame until the bottom side is set and light brown. Carefully flip the pancake and cook the other side until it is also golden brown and cooked through.

Step 7: Roll, Cut, and Serve

Once cooked on both sides, remove the pancake from the pan. Place it on a flat surface, roll it tightly, and then cut it into small, bite-sized pieces. Serve immediately with yogurt.

• Ensure the batter is of a flowing, lump-free consistency for a smooth pancake.

• Cook on a medium-high flame to get a crispy texture without burning.

• Grease the pan well before pouring the batter to prevent sticking.

• You can use whole wheat flour instead of all-purpose flour for a healthier version.

• Add other finely chopped vegetables like cabbage, bell peppers, or spinach.

• Adjust the spice level according to your preference.