Mix the flour & salt with the veggies except the mushroom. Add water. Mix well.
Heat 1 tablespoon of oil in a medium nonstick skillet.
Pour half of the mixture.
Spread it evenly about 6 inches diameter
Top with the sliced mushroom.
Cook on high heat for a minute.
Reduce heat.
Turn it when the pancake starts moving freely.
Swirl a tablespoon of oil on the edges.
Lift a little & let the oil go to the middle of the pan.
Cook on medium heat until golden.
Make one more the same way from the remaining mixture.
Cut into half or quarters & serve.
Enjoy hot with dipping sauce!
Dipping Sauce:
Mix 2 tablespoons Soy sauce, 2 tablespoons Vinegar, 1 tablespoon Sesame seeds & 1 tablespoon Red chilli powder in a small bowl.
A tangy dipping sauce is ready to be devoured with the delicious Pancakes.
Note: Makes one large pancake (12 inches) Or two medium (6 inches each).
