Savory Besan Pancakes with Spices and Vegetables

1In a mixing bowl, combine the besan, turmeric powder (¼ teaspoon), red chili powder (½ teaspoon), cumin seeds (½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon).

2Gradually add water (½ cup) to the dry ingredients, whisking until you achieve a smooth batter. The consistency should be similar to pancake batter.

3Fold in the chopped onions, tomatoes, bell peppers, and coriander leaves into the batter until evenly distributed.

4Heat a non-stick skillet or frying pan over medium heat and add a little oil to coat the surface.

5Once the oil is hot, pour a ladleful of the batter onto the skillet, spreading it gently into a round shape.

6Cook for about 2-3 minutes or until the edges start to lift and the bottom is golden brown.

7Flip the pancake and cook for another 2-3 minutes on the other side until golden and cooked through.

8Repeat the process with the remaining batter, adding more oil as needed.

9Serve the savory besan pancakes hot with yogurt or chutney on the side.