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