Suji Vegetable Pancake

Process

• Take a bowl and mix together Suji and Curd. Add some water and make a smooth paste out of it.
• Season it with salt, red chilli powder and chaat masala, while mixing it well. Keep this batter aside for 15 minutes, ensuring it has a dropping consistency.
• Chop all the vegetables finely into small pieces and throw it in the batter prepared earlier, making sure that the batter has a consistency which is not too thick neither too thin. Feel free to add very little water to adjust that.
• Now take a non stick pan and grease it well with oil evenly. Heat it well on medium flame.
• Throw a tsp of Eno in the batter, and mix it well. Immediately after that, pour the batter in small circular size on the hot non stick pan using a spoon.
• Press it slightly at the centre and rotate it circle using a spoon to ensure it is evenly thick throughout. You can stick to a diameter of not more than 4 inches.
• Flip it over using a spatula to ensure both sides are evenly cooked, and it is golden brown in color.
• Transfer it to a plate and serve hot with a mint dip.