This recipe is here after so many disappointing attempts. Lot of pancakes went to the bin till I got the correct consistency and the correct amount of the ingredients. Finally I came up with this.

To make these pancakes taste better you can add an egg to the batter and use coconut milk instead of water.

Step 1: What You’ll Need:

1 ½ cups pureed white part of a watermelon

¾ cup of wheat flour

¼ cup rice flour

1 teaspoon Red chili powder

1 small onion

2 green chilies

15 chervil leaves

Salt to taste

Oil for frying

Step 2: Make the Batter:

finely chop onion, green chilies and chervil.

Mix rice flour and wheat flour together. Add red chili powder. Add salt, chopped onion, green chilies and chervil. And the pureed white part of a watermelon.

Adjust consistency with water as required and make a smooth batter.

Cover and keep aside for an hour. While it sits there let’s make the Watermelon chili chutney

Step 3: Watermelon Chili Chutney

you will need:

Chili sauce 2 tablespoons

Watermelon juice 2 tablespoons

Salt to taste

Butter (not shown in the picture)

Ginger and garlic paste (not shown in the picture)

method:

Add some butter to a small wok and add ginger garlic paste and sauté. Then add the chili sauce and watermelon juice and let it come to a boil and chutney is ready.

Step 4: Cook and Serve

Heat a griddle with oil, when hot drop a ladleful of batter and spread into a circle with the back of your spoon. Place a chervil leaf in the centre. Let the pancake cook and flip over and cook the other side as well.

Serve with hot watermelon chili chutney. :)

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