These spongy South Indian pancakes topped with coriander and onion are often eaten for breakfast or as a snack.
They make a delicious starter when served with coconut chutney.
Book: Curry Legend Veggie Table
- ½ small red onion - very finely chopped
- 10g bunch of coriander - finely chopped
- 50g natural yogurt (full fat is best)
- 125g self-raising flour
- 1 tsp dried yeast (½ a standard-size sachet)
HALDI BLEND: tsp
JEERA BLEND: tsp
METHI BLEND: tsp
MIRCHI BLEND: tsp
