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| Savoury Pancakes |
Makes: 8 pancakes
Ingredients
1/4 cup chickpea/gram flour (besan) or all-purpose flour
2 Tbsp. rice flour
1 egg, beaten (optional for vegans)
3 Tbsp. plain yogurt (not fat-free)
1 small onion, chopped finely
1 medium tomato, chopped finely
1 green chilli, chopped finely
1 tsp, crushed kasuri methi (dried fenugreek leaves)
Salt to taste
1 Tbsp. vegetable oil
Method
- Combine the first four ingredients and stir batter until smooth.
- Add the rest of the ingredients except oil and set aside.
- Heat a frying pan and add oil; wipe oil over surface of pan with a paper towel.
- Pour 3 Tbsp. batter into pan, swirling to make a circular shape.
- Cook until bubbles surface, flip over and cook until done.
- Set pancake aside and wipe the pan with the paper towel that was used before.
- Repeat this process until all the batter is used.
- Serve with sweet chilli sauce.
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