Turmeric pancakes (gram flour)

 Ingredients

150g gram flour
1/2 tsp baking powder
1 tsp nigella seeds
1/2 tsp crushed fennel seeds
1 tsp ground turmeric
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
Handful fresh coriander leaves, chopped
150g coconut milk yoghurt
Oil for frying

Method

Mix all dry ingredients in a bowl.

In a separate bowl, whisk the yoghurt with 100ml water, then add to spiced flour and slowly add a further 50 ml water, stirring to blend.

Leave to rest for 20 minutes, before cooking pancakes.

Heat a non-stick pan, then brush with oil, pour half a ladleful of batter and spread immediately with spoon.  

Brush oil on top and cook for 2-3 mins each side.