Ingredients
- 1 cup Gram Flour or Besan
- 1/2 cup Rice Flour
- 1/2 cup Sorghum Flour or Jowar Flour (millet)
- 1/2 Cucumber (grated)
- 1 Large Carrot (grated)
- 1 Small Onion (finely chopped)
- Few Coriander Leaves (chopped)
- Two Pinches of Black Pepper Powder or Red Chili Powder (adjust the quantity as per taste)
- ¼ tsp Turmeric powder (Haldi)
- Salt to taste
- Oil for cooking
Method:
- Mix all the ingredients, add water until you get a thick batter.
- Heat a non-stick pan, sprinkle few drops of oil, and pour 2 tablespoons of batter, cook the pancake and flip until light brown from both sides.
- Serve hot carrot cucumber pancakes with coriander chutney or dip of your choice.