Indian Pancake Recipe

Combine dry ingredients

In a large bowl whisk together all-purpose flour, gram flour, rice flour, baking powder, baking soda, salt, turmeric, ground cumin, and cayenne until evenly combined.

Mix wet ingredients

In a separate bowl whisk together milk, water, egg (if using), and 1 tablespoon vegetable oil until smooth.

Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms. The batter should be pourable but slightly thick — similar to pancake batter. If too thick, add up to 2 tablespoons more water or milk. Let the batter rest 10 minutes while you prepare the vegetables and seasoning.

Toss the sliced green onions, grated carrot, shredded cabbage, chopped spinach (if using), and chopped cilantro with 1/2 teaspoon salt in a bowl. This softens the vegetables slightly and seasons them.

Fold the seasoned vegetables into the rested batter until evenly distributed. The vegetables will add bulk and texture to the pancakes — fold just enough to combine without overmixing.

Heat a nonstick skillet or cast-iron griddle over medium heat. Add 1 teaspoon oil. Add mustard seeds and cumin seeds; when mustard seeds begin to pop (about 30 seconds), add asafoetida and chopped green chili and sauté 10–15 seconds to release aroma. Remove seeds and oil mixture from the pan and stir into the batter (this imparts a lightly tempered flavor).

Wipe the pan clean or use the same pan over medium heat and add about 1 tablespoon oil or ghee for the first pancake. Pour about 1/3 cup batter per pancake (for 6-inch pancakes) onto the hot pan and spread slightly with the back of the ladle to form a round pancake about 1/4–1/2 inch thick.

Cook pancakes 3–4 minutes on the first side, until edges look set and underside is golden brown. Flip carefully and cook another 2–3 minutes until the other side is golden and pancake is cooked through. Add more oil as needed between batches. Keep cooked pancakes warm on a tray in a low oven (100–110°C / 210–230°F) if making multiple.

In a bowl whisk together peanut butter, coconut milk (or warm water), soy sauce, lime juice, brown sugar, rice vinegar, minced garlic, grated ginger, sriracha (if using), and fish sauce (if using) until smooth and slightly glossy.

If the sauce is too thick for drizzling, whisk in hot water, one tablespoon at a time, until you reach a pourable consistency (about 2 tablespoons). Taste and adjust: add more lime for brightness, more sugar for sweetness, or more soy/fish sauce for saltiness/umami.

Transfer the sauce to a serving bowl and sprinkle chopped peanuts and a little chopped cilantro on top if desired.

Stack or arrange Indian pancakes on a platter. Spoon warm Thai peanut sauce over pancakes or serve the sauce on the side for dipping.

Garnish with extra chopped cilantro, chopped peanuts, and lime wedges. Serve immediately with yogurt or raita if desired.