Besan pancake

• 1 cup besan (gram flour) (sifted)
• 1/4 cup semolina (roasted)
• 1 medium onion (chopped)
• 1 medium carrot (peeled and grated)
• 1 medium capsicum (finely chopped)
• 1 pinch clove powder
• 1/4 tsp red chilli powder
• 1/4 tsp carom seed (ajwain)
• 1/2 tsp salt (as per taste)
• 1 tbsp coriander (chopped)
• tbsp ghee or oil (for cooking)
• 1/4 tsp baking soda

Instructions

1. 1

   In a mixing bowl, combine sifted besan, semolina, clove powder, carom seed, red chilli powder, salt. Whisk until you have a smooth, lump-free batter with a consistency slightly thicker than regular pancake batter. Add all the vegetables. Just before cooking, add the baking soda and gently fold it in.

   💡 Tip: Don't overmix once you add the baking soda — it helps the pancakes stay fluffy.
2. 2

   Place a non-stick pancake tawa or griddle over medium heat. Let it warm for about 2 minutes until it's evenly heated.

   💡 Tip: Medium heat is key — too high and the outside burns before the inside cooks.
3. 3

   Lightly grease the tawa with ghee or oil. Pour 1/4 cup batter onto each pancake on the tawa the center and gently spread it into a thin circle. Cover it with a lid. Cook for 2-3 minutes until the bottom is golden and edges start to look set.

   💡 Tip: For fluffy pancakes, don't press down — let them cook undisturbed.
4. 4

   Uncover and drizzle little oil and flip carefully and cook the other side for another 2 minutes until light golden. Transfer to a plate and repeat with remaining batter.

   💡 Tip: A thin spatula makes flipping easier without breaking them.
5. 5

   Stack the warm pancakes and serve immediately with green chutney and tomato ketchup.

   💡 Tip: These are best eaten fresh, but you can make them ahead and warm them on the tawa before serving.

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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