3/4 cup masala oats
(plain will do if you don’t have masala ones)
3/4 cup wheat flour
1/2 cup rice flour
2.5 cups buttermilk
One carrot grated fine
A handful of dill leaves (optional)
1/2 tsp baking powder
1/2 tsp baking soda
Salt to taste
Give the oats a quick whizz in the blender.
Mix all the dry ingredients together.
Beat the egg and add into the buttermilk.
Slowly incorporate the buttermilk into the flour mixture stirring all the while so no lumps are formed.
Add in the grated carrots and chopped dill leaves, if using.
Leave covered in the fridge overnight or at least three hours.
To cook, heat a pan and brush with butter. Pour a ladle of the batter on the pan and drizzle a little butter on the sides (when i say little, i mean like a pinch or so)
Cook on medium heat till the sides are firmed up and the bubbling in the middle starts drying out.
Gently flip over with a flat spatula and cook the other side for another minute or two.
A versatile dish that can be served plain, lightly grated with cheese, ketchup, a savoury dip or a chutney!