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15 minutes
PREP TIME
20 minutes
Cook Time
4
Serves
35 minutes
Total
INGREDIENTS
200–250 g plant-based curd
100 g besan (gram flour)
50 g rice flour
1–2 green chillies, finely chopped
1 small capsicum, finely chopped
50 g coriander leaves, chopped
Salt to taste
Water as required
Oil for cooking
Ensure the batter is not too thick or too runny.
You can add other vegetables like grated carrots for extra nutrition.
Instructions
In a mixing bowl, combine besan, rice flour, and salt.
Add chopped green chillies, capsicum, and coriander leaves.
Gradually add plant-based curd and mix well.
Add water to achieve a smooth batter consistency.
Heat a non-stick pan and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it evenly.
Cook until the edges start to lift, then flip and cook the other side until golden brown.
Repeat with the remaining batter.
Serve hot with chutney or sauce.