2 cups of flour (see note)
2 cups cool water (see note)
1 cup milk (any fat level)
salt to taste (see note)
1 medium onion diced
2 serrano/jalapeno chilies diced
1 tsp cumin seed
1 tsp mustard seed
10-20 curry leaves torn
1 tsp red chili flakes (or to taste)
2 cloves of garlic
1 Tbs of grated fresh ginger
1 tsp garam masala
1/4 tsp turmeric
Flour- you can use all purpose flour, Indian Whole Wheat flour that is used for chapati making, or even Bisquick if you like. It all depends on your taste. I used the Indian Whole Wheat flour.
Salt- You will need to salt the dish to taste. I suggest after you make your batter you make a mini pancake and taste for salt then adjust accordingly.
Water- You can add the 2 cups of water for a thicker style pancake. If you want a lighter more "crepe" like pancake add a little more water (about 1/2 a cup). You can play around with the thickness and texture by adjusting the water.
To Make the Batter:
Mix the flour of your choice, salt, water, milk and eggs well. Set the Pancake batter aside until later.
To Make the Masala:
Making the Masala Pancakes:
Note: Oil the griddle between each pancake.
Allow the pancake to cook on the first side for 2-3 minutes and flip over and cook for another 1-2 minutes. Set aside and continue making as many pancakes as you like with the batter. You can store the leftover batter in an airtight container for 3-5 days. This batch should make you about 10-12 large pancakes.