In a grinding jar add samak rice and sago and grind it into a fine powder.

Transfer this mixture in a deep bowl, add cumin powder, 1/2 tsp black pepper powder and rock salt/sendha namak

Add water a little at a time and make a thick pouring consistency and keep aside for 2 minutes.

For pancakes topping, take boiled potato and mashed it and add 1/2 tsp black pepper powder, finely chopped green chilies, finely chopped coriander leaves. Mix all well together.

Heat a non stick pan on medium flame and grease it lightly with the few drops of oil or ghee.

Pour the mixture in a pan and make small pancakes.

Drizzle some oil around the edge and the center.

Cook on medium flame for until the based is cooked.

Now apply little oil on top and flip it to the other side.

Cook it for 1 minutes or until the top is cooked.

Put the gas in low flame and again flip it.

Potato pancakes are ready to serve.