Grind the soaked chana dal into a coarse paste adding a little water if required.

Add spinach, carrot, curry leaves, ginger, onion, semolina, green chillies, curd and salt and mix well.

Just before serving, add the fruit salt and mix well.

Spread one portion of the batter on a non-stick pan and make a pancake.

Cook on a slow flame till both sides are golden brown, drizzling a little oil if required.

Repeat with the remaining batter to make more pancakes.

Serve hot with chutney.