BY RUCHIRA GHOSH

Ingredients:

• Gram flour: 2 large scoops
• Plain white oats: 2 large scoops
• Salt to taste
• Cooking oil:2 tbsps per pancake
• Carom seeds/Bishop’s weed: 1 pinch
• Onion: 1 medium chopped
• Green chilli: 1 /2 large chopped
• Parsley: 2 tbsp chopped

Procedure:

• Combine all of the above ingredients into a smooth batter neither too thick nor too watery.
• Heat a large griddle, sprinkle oil and then spread a portion of the batter on it.
• When the batter turns golden brown, flip and fry the other side.
• When both sides are well cooked remove from the flame.
• Serve hot. Goes very well with any/all kinds of tangy, spicy sauces & chutneys.