Ingredients:

• 250 gm – soft tofu, grated coarsely
• 1.5 cups – Wheat flour
• 1/2 cup – semolina
• 1 – carrot, grated
• 1 – onion, finely chopped
• 1 sprig – Spring onion with greens, finely chopped
• 1 – small green chilli, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 2 tbsp – fresh curds
• 1/2 cup – water
• 1/2 tsp – baking soda
• Salt to taste

Method:

1. Mix all ingredients in a large bowl. Keep aside for 10 mins. If the batter is still very thick, add 1/2 cup water.
2. Batter should be thick but of spreadable consistency.
3. Heat a non-stick, flat bottom pan or skillet.
4. Take a ladleful of batter and spread a 1/2 cm thick pancake.
5. Allow one side to become crisp and golden, then flip sides.
6. Repeat for other side and serve hot with green chutney or sauce.

Recipe courtesy of Saroj Kering