Fine semolina 1/2 cup, besan flour 1/4 cup, grated carrot 1/4 cup, chopped spinach a handful, baking powder a pinch, hing a pinch, salt to taste. Mix the ingredients with required water to prepare the batter. Keep the mix for half an hour and make the pan cake. Heat a pan and brush sesame oil on the pan. Pour a ladle of batter, allow to cook the side and flip to cook the other side. Serve hot with coconut chutney.
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