To begin making the Corn Oats Semolina Pancakes, first mix together the semolina, oats, rajgira flour, grated carrots, chopped coriander leaves, chopped curry leaves, curds and salt to taste.

Add water as required to get a medium thick batter. Set aside for minimum one hour or more if possible. This batter can be readied and refrigerated overnight too.

Grind the ginger and green chillies to a paste.

Grind the boiled corn to a slightly coarse paste without using any water.

Add the ginger green chilli paste and the corn paste to the prepared oats semolina mixture and mix well.

Use some more water if required to adjust the consistency of the batter. Check seasoning again at this stage and add more salt if required.

Heat a pancake pan and grease with some homemade ghee.

Add the fruit salt and a teaspoon of hot oil to the batter and stir. Mix well.

Pour a ladlefull batter into the greased hollows of the pan. Spread it such, so as to get a circular shape.

Cover and cook for a few minutes till one side has been cooked well.

Smear little ghee on the top of the pancakes and flip them to cook the upper side as well.

Cook uncovered on medium flame till the other side is done and crisp.

When all the pancakes are done, transfer to a dish to cool down a bit.

Can be substituted for a light dinner too!