Soak semolina in ½ cup hot water.
Blend the green chilies, cumin seeds, garlic and coriander leaves into a coarse paste.
Dry grind peanuts to a fine powder.
Mix all the ingredients, except oil and make a dough thick enough to pat it over a griddle but not runny like dosa; add water if necessary.
Preheat a griddle on medium high heat and lightly grease with oil.
Take a lemon sized ball of dough and pat out pancakes on the griddle, dipping your fingers in water in between so the dough does not stick to your hands.
Cook over moderate heat, drizzling some oil over and around the pancake.
Shallow fry on both sides until cooked and lightly brown and slightly crispy.
Serve hot with pickles and ghee/clarified butter.
Feel free to add any extra vegetables for a healthier dish like grated carrots, beets or even some finely shredded spinach leaves.
Add your favorite spice and give a different flavor to your pancake like coriander powder, garam masala powder or even some grated ginger!
#Teatimesnackwithgreenpeas.
