Ingredients

• Ingredients 100g gram flour 150ml water to add to the batter juice from ¼ lime/lemon 50g soya yoghurt ¼ teaspoon powdered black pepper ¼ teaspoon per pancake of fruit salt or bicarbonate of soda less than ¼ teaspoon ajwain seeds (if available) ¼ thumb size piece fresh ginger a few spinach leaves, chopped 3 sprigs fresh coriander leaves, chopped ½ tomato, diced ¼ red onion, diced ½ green chilli (optional), finely sliced salt to taste oil to grease the pan

Preparation

• Preparation     Method Preparing the pancake batter: Soak the gram flour in water and soya yoghurt for approximately 2 hours. Start warming a frying pan. When it’s slightly hot, grease the pan and sprinkle a pinch of salt. Then use a kitchen paper to wipe off the salt and oil from the pan. Add the salt, powdered black pepper, ginger and ajwain seeds (if using) to the gram flour batter, and mix thoroughly. Into a teacup, add some gram flour batter, then add a quarter teaspoon of fruit salt or bicarbonate of soda, stir vigorously, and immediately pour onto the heated pan in a circular motion. Work very quickly to make the pancake circular, thin and approximately 6 inches in diameter. While the top side of the pancake is wet, sprinkle the chopped coriander, spinach, tomatoes and onions onto it. Cook the pancake on medium heat, and don’t let it burn. After a couple of minutes, check whether the pancake is easy to lift off the pan and if the underside has cooked to golden brown. Add oil to the pancake edge if necessary to lift the pancake. If the pancake has turned to golden brown, turn the pancake over and let it cook on the other side. If not, add a little oil to the pancake edge let it cook. When cooked on both sides, remove the cooked pancake and serve. Makes 4 pancakes.