Step-by-Step Instructions

1. 1.Prepare the Batter Base

   Take a bowl and pour 1 cup of lukewarm water into it. Gradually add 1.5 cups of all-purpose flour while whisking continuously to ensure a lump-free and thin batter. The batter should have a flowing consistency.

2. 2.Add Spices to Batter

   To the batter, add 0.5 tsp of salt, 1 tsp of oregano, 1 tsp of red chili flakes, 0.5 tsp of coriander powder, 0.33 tbsp of cinnamon powder, 1 tsp of cumin seeds, and a pinch (approx. 0.25 tsp) of carom seeds. Mix all the ingredients well until thoroughly combined.

3. 3.Incorporate Vegetables and Gramflour

   Add 2 tbsp of grated capsicum, 1 small chopped onion, 2 tbsp of grated carrot, 0.5 cup of fresh chopped coriander leaves, and 1 chopped red chili (optional) to the batter. Mix well. Then, add 1 tbsp of gramflour and mix again until the batter is uniform and ready.

4. 4.Cook the Pancakes

   Heat a pan and grease it lightly with oil using a brush. Pour a ladleful of batter onto the hot pan and spread it evenly to form a round shape. Cook on medium-high flame until the edges start to crisp and the bottom turns light brown, approximately 2-3 minutes.

5. 5.Flip and Cook Second Side

   Carefully flip the pancake using a spatula. Cook the other side until it also turns light brown and is cooked through, approximately another 2-3 minutes. Repeat the process for the remaining batter.

6. 6.Roll and Serve

   Once cooked, carefully roll the pancake. Cut the rolled pancake into small, bite-sized pieces. Serve immediately with yogurt or your preferred dipping sauce.