Indian Pancakes with Coriander, a light snack for lunch of weekend dinner

Ingredients:

• ¼ cup gram flour.
• ½ cup all-purpose flour.
• ½ cup tasty wheat/semolina.
• ½ cup rice flour.
• 1 onion finely chopped.
• 2 tbsp. chopped coriander.
• ½ cup plain yogurt.
• Salt to taste.
• 1 tbsp. brown sugar.
• 1 cup of tap water.

Method:

Place all the ingredients in a large bowl, except the water.

Mix everything together and add a little bit of water at a time to make a batter, it mustn’t be too runny or too stiff.

Heat a pan with a little oil.

Pour some batter and spread it evenly in the pan.

Cook for 2 to 3 minutes until golden brown.

Flip and do the same.

Prepared, tried, and tested by: Bobby Swanson‎