OKONOMIYAKI (Japanese Cuisine)

Ingredients

For the Flour

1/2 cup All Purpose Flour
1/4 cup Chickpea Flour
1/2 tsp Baking Powder optional
2 to 4 tablespoons water
Salt to taste
Pepper to Taste
1/8 tsp Kala Namak Black Salt- optional

For the Vegetables

1/2 cup Cabbage
1 /4 cup Carrots
1/ 4 Capsicum
2 tbsp Spring Onions/scallions
1/ 4 cup Onions
1 /2 inch Ginger minced
1 tsp Rice Vinegar
1 tsp Soy Sauce
Salt to taste
1 tbsp Nutritional Yeast (I skipped)
1 tsp Miso optional
1 tsp Nori sheets optional

For the Vegetables

Shred all the vegetables very fine. Add rest of the ingredients listed and let it sit for 10 minutes.

For the Batter

Mix the flours together along with salt, pepper and baking powder. Slowly add water to make a smooth batter. Don’t add too much as the vegetables will also let out water.

Making the Pancake

When you are ready to make the pancake, add the vegetables to the batter, whisk well.
When the pan is hot, drizzle few drops of oil, pout a ladleful of batter and spread well.
Cook on both sides for about 5 to 6 mins each