Spicy Wheat Pancake

Wheat flour is widely used in India in a variety of cuisines.  Wheat dosa is prepared in south India and consumed with chutney.  I dislike the heavy dosa’s made at our home, but altered with some spices and veggies. This pan cake would come out thin and crispy. This can be eaten as it is.

Ingredients:

1. Wheat Flour – 1 cup
2. Jeera – slightly crushed 2 tb.spn
3. Ajwain – slightly crushed 1 tb.spn (optional)
4. Turmeric powder – ½ tb spn
5. Chili powder – as per taste
6. Coriander powder – 1 tb.spn
7. Salt to taste
8. Onion medium size 1 – finely chopped
9. Tomato small – 1 – finely chopped
10. Green chilies – 2 to 3 Chop finely removing the veins
11. Curry leaves few – finely chopped (optional)
12. Few bunches coriander leaves – finely chopped
13. Oil for pancakes

Preparation:

1. Place the wheat (atta) flour in a large mixing bowl and add all the dry ingredients, mix well with hand or a spoon.
2. Add water as needed and stir continuously to avoid lumps, to a liquid / watery consistency
3. Mix in all the vegetables and green leaves. Check for seasoning and add salt or masala if needed.
4. Keep the batter aside for 10 – 15 minutes before making the pancakes.
5. Heat a non-stick tawa and spread a thin layer of oil, and pour a laddle full of batter in circles as this wont flow freely unlike dosa batter.
6. Cook in low medium heat, as we need this crispy. Change side once the edges turn brown and remove when both the sides are cooked well.
7. Serve hot with ketch up or pickle or desired chutney. I prefer to eat as it is, as it has required spices in it.

Note:

• You can add other grated vegetables of your choice such as Carrot / Cucumber / potato etc. Try with finely chopped spinach or capsicum.
• Taste and color varies based on the vegetables used.