Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.