Savory Veg Pancake

• 3⁄4 cups rice flour
• 3⁄4 cups sorghum flour
• 2 tablespoons chickpea flour
• 3⁄4 cups coriander (tightly packed chopped)
• 1 cup carrots (tightly packed grated)
• 1 teaspoon turmeric powder
• 1⁄4 teaspoon asafoetida (powder)
• 1⁄2 tablespoon garam masala
• 1⁄2 teaspoon cumin powder
• 1⁄2 tablespoon fenugreek leaves (dried (optional but so yummy))
• 1⁄4 cup yogurt
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 tablespoon apple cider vinegar

1. Combine all ingredients for the batter (except for the salt, baking soda, and vinegar) into a bowl and mix thoroughly. Cover with a lid and leave aside for a minimum of half an hour and for up to an hour. When batter is ready, add the salt, baking soda, and apple cider vinegar (watch them become friends and fizz together) and mix. If it seems a little thick, add a 1/4 cup more water.
2. Heat up a cast iron skillet or a frying pan, bush a little oil across the pan and spread a scoop of the batter across the pan to desired size and thickness. Cook at medium heat for a couple of minutes. You'll know it’s time to flip when the upper side bubbles up and starts looking dryer. Brush a little oil on the upper side of the pancake before you flip it over and allow to cook on that side for a couple more minutes. Place cooked pancakes on a wire rack while you make the rest, or if you're making it for a lucky someone, serve it to them hot!
3. Garnish with some coriander, sesame seeds, or nigella seeds.
4. ♡ Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness.