For the batter: 4 tbspoon Semolina (Rava) 3 tbspoon yogurt (curd) a pinch of soda (sodium bicarbonate) salt For the topping: 1 green pepper (capsicum) 1 small tomato 2 tsp grated coconut 1 small onion grated cheese (optional) salt & chili powder coriander leaves For Coconut Chutney: 3 Green Chillies 2 Tbsp. Coriander chopped 1 Lemon Juice extracted 1 Cup Fresh grated coconut 1/2 Tsp. sugar 1/2 Tsp. cumin seeds 1/2 Tsp. cumin seeds Salt to taste
Mix yogurt, semolina, salt, sodium bicarbonate & beat well.
Keep aside for 10-15 mins.
Chop onions, tomatoes & peppers finely and mix together.
Add coconut, salt & chili powder to the chopped vegetables.
Grease & heat a flat frying pan.
Pour the batter by slightly less than 1/4 cup onto the pan.
Now spread the vegetable mixture on the pancakes & cover for 1-
2 mins or until the bottom of pancakes are golden brown. Turn
upside down.
Garnish with coriander leaves & cheese. Serve hot.
For Coconut Chutney: