Ingredients
- Yam (suran), grated: 1 cup
- Besan (gram flour): ½ cup
- Rice flour: 2 tablespoons
- Onion, finely chopped: 1 small
- Green chili, finely chopped: 1
- Ginger, grated: 1 teaspoon
- Coriander leaves, chopped: 2 tablespoons
- Carrot, grated (optional): 1 small
- Cumin seeds: ½ teaspoon
- Turmeric powder: ½ teaspoon
- Red chili powder: ½ teaspoon
- Salt: to taste
- Water: as needed (to adjust batter consistency)
- Oil/ghee: for cooking
Preparation
In a mixing bowl, add grated yam, besan, rice flour, chopped onion, green chili, grated ginger, and coriander leaves.
Add turmeric powder, red chili powder, and salt.
Gradually add water to form a thick batter. The batter should be spreadable but not runny. If needed, adjust water accordingly.
Heat a non-stick or cast-iron pan and lightly grease it with oil or ghee.
Once hot, pour a ladleful of the batter onto the pan, spreading it gently into a round shape, just like a pancake.
Cook on medium heat for about 2-3 minutes until the bottom side turns golden brown.
Flip it over and cook the other side for another 2-3 minutes until crispy and golden.
Remove from the pan and serve hot with green chutney or yogurt.
Servings: 2-3
Notes
- Yam is rich in fiber and antioxidants, and the addition of besan provides protein, making this a nutritious snack or meal.
- You can add grated carrots or zucchini for extra crunch and nutrition.
- Use oil instead of ghee to keep the dish plant-based.
