½ cup finely grated cucumber
½ cup finely grated carrot
2 tsp minced/finely chopped green chillies
1 tbsp Supreme Khas Khas (poppy seeds)
1 tbsp Supreme Fennel Seeds
1 tsp salt
2 tbsp Supreme Coriander Powder
1 tbsp Supreme Cumin Powder
1 tsp Supreme Turmeric powder
1 tbsp Supreme Garam Masala
1 tbsp melted ghee
2 cups Supreme Rice flour
2 ¾ cup warm water
A small bowl of oil


In a large bowl, add cucumber, carrots, green chillies, khas khas, fennel seeds, salt, coriander powder, cumin powder, turmeric powder, garam masala, and ghee. Add rice flour. Add water. Mix everything together. Batter should be of pouring consistency. Heat a non-stick flat pan over high heat and pour a ladle full of oil. Gently pour small ladle fulls of batter onto the pan. Pour another small ladle full of oil over the pandelas. Once the edges turn brown and crispy flip over. Cook the other side until brown and crispy. Repeat process with remaining batter. Drain on kitchen paper and serve immediately.

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