Monday, 22 June 2015


1/2 Cup rice flour
1/2 Cup chickpea flour
1/2 Cup semolina / suji
Salt to taste
2 Tbsp oil
For  spices
1/2 Cup diced onion
1/4 Cup finely chopped tomato
1 Tsp grated ginger
1/2 Tsp cumin seeds /jeera seeds
1/2 Tsp black pepper powder
6 Finely chopped curry leaves
2 Finely chopped green chilly
1 Tsp finely chopped coriander leaves

In a bowl mix all the ingredients of pan cake.
Add water and make a pakora type batter.
Add all spices ingredients and take rest for 1/2 an hour
Heat oil in a non stick pan and spread the mixture in a medium flame.
Flip when done on one side until golden brown.
Serve hot with sauces.