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1 tbsp barley( jau) flour
1 tbsp whole wheat flour
5-6 spinach leaves
1 tbsp peas
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 pinch asafetida (hing)
1/2 tsp white till seeds
1/2 tbsp onions (chopped)
1/2 tbsp tomato(chopped)
1 green chili chopped
1 spring coriander leaves
1/4 tsp red chili powder (optional)
1 tsp oil per pancake
salt as required
Take peas, spinach leaves, coriander leaves and green chilies and blend them together to form a green paste.
Add whole wheat flour & barley flour to the mixture. Then add all other ingredients.
Add water to the mix and prepare the batter of normal consistency.
Grease the pan with 1/2 tsp oil and spread a ladle full of batter over the pan.
Spread the batter lightly and gently.
Cook the pancake on a low-medium flame.
Drizzle oil on the pancake all around the edges so that it doesn't stick to the pan.
Cook the pancake evenly from both the sides. Fold and serve hot.