Missi pancakes

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This recipe is based on Missi Roti (Indian flat bread) recipe but turned into soft pancakes. It’s a vegan recipe


  • 1.25 cup of wheat flour (preferably whole wheat flour/ Atta in India);
  • 3/4 cup of gram flour (Besan in India);
  • 1/4 tsp of turmeric;
  • 1/2 tsp of black pepper;
  • 1/2 tbsp of ginger-garlic paste/ finely chopped ginger and garlic;
  • 1/2 of medium-sized onion, finely chopped;
  • A little bit of fresh greenery to taste – optional;
  • 1 green chili, finely chopped – optional;
  • 1/4 tsp of carom seeds – optional;
  • 1/2 tsp of dry mango powder – optional;
  • 1 tsp of dry fenugreek leaves – optional;
  • A pinch of asafetida – optional;
  • Salt – to taste;
  • 1 cup of water;
  • 1/2 tsp of baking soda;
  • 3 tbsp of cooking oil


  • Mix wheat and gram floor;
  • Add all the spices and salt to it;
  • Add ginger-garlic paste, onions, green chili and greenery, mix it;
  • Add water, 1tsp of oil and baking soda, mix everything very well;
  • Heat a pan with oil;
  • Pour a small amount of dough on a hot pan, spread it;
  • Flip the pancake when you see the bubbles and it starts to stick out easily from the edges;
  • Fry from another side;
  • Follow the same steps for all other pancakes;
  • Serve with your favorite sauces. Bon Appetit!

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