⚠ Contains Allergens
In a large bowl, combine the sliced onion, grated carrot, green peas, chopped green chilies, grated cabbage, and chopped fresh coriander leaves.
To the vegetable mix, add salt to taste, coriander powder, cumin powder, red chili flakes, and a sprinkle of cinnamon powder. Mix well. Then, add the rice flour and 1 Tbsp of oil, and mix again.
Add the whole wheat flour to the bowl and mix. Gradually add water while mixing to form a thick batter with a flowing consistency. Ensure there are no lumps.
Add red chili powder according to your taste preference and mix it thoroughly into the batter.
Heat 2 Tbsp of oil in a non-stick pan over medium flame. Pour a ladleful of the batter onto the pan and spread it evenly to form a round pancake.
Cover the pan with a lid and cook on a low flame for 5 minutes, or until the bottom side turns light brown and crispy.
Flip the pancake carefully. Cook the other side for another few minutes without the lid until it is golden brown and cooked through.
Once both sides are cooked, remove the pancake from the pan. Repeat the process to make more pancakes with the remaining batter. Serve hot, optionally with yogurt.
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