3-4 medium sized carrots washed peeled and grated 2 cup besan – Chick pea flour 1/2 cup semolina 1 medium onion finely chopped 1 tbsp garlic paste 2 tbsp ginger and green chilli paste 1/2 tsp freshly ground black pepper Salt to taste 2 tbsp fresh chopped coriander 1/2 tsp fruit salt ( eno) 1/2 tsp turmeic powder 1 tsp red chilli powder 1/4 tsp garam masala Oil for shallow frying 3 different sized heart shape cookie rings for Heart shape pancakes.
Method:- (For heart shaped Pancakes see Note) Place all the ingredients in a big bowl except oil and combine everything with little water. Leave it aside for 10-12 minutes and mix well. Check the seasoning. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about one small ladleful on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an round small pancake. Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used). Note :- I’ve used heart shaped cookie rings to prepare my pancakes. It does take little longer to prepare, if you have patience for it then go ahead . Place a cookie ring on a hot frying pan, pour little batter into that ring. Keep heat very low. Leave the ring till you can see batter leaves moisture from the pancake, gently lift the cookie ring, u can see heart shaped pancake, gently flip over to the other side. Cook till both sides are cooked evenly.
