anandhuvasudev/southindiandish huggingface dataset:
Ingredients: black peppercorns,cloves garlic,dry red chillies,coriander (dhania) seeds,cumin seeds (jeera),methi seeds (fenugreek seeds),turmeric powder

Kundapur Taal Masala Powder Recipe - Mangalorean Garlic Chilli Powder, 4 tablespoon Coriander (Dhania) Seeds,1 tablespoon Cumin seeds (Jeera),10 Dry Red Chillies,1 tablespoon Methi Seeds (Fenugreek Seeds),1 tablespoon Whole Black Peppercorns,10 cloves Garlic,1 teaspoon Turmeric powder (Haldi), 25, Mangalorean, To begin making the Mangalorean Kundapur Taal Masala Powder Recipe, heat a pan over medium heat.Add coriander seeds, fenugreek seeds and cumin seeds.
Roast them for a few seconds until you can smell the aromas coming through.Add black peppercorns, garlic cloves and dry red chillies and roast them for another few minutes until you can see the garlic turning golden brown.Once the Kundapur Taal Masala ingredients are well roasted, add them to a mixer grinder and blend to make a coarse Taal Masala.
Once done, store in an airtight jar.
Use the Kundapur Taal Masala Powder Recipe in various vegetable recipes and store it in an air tight container for later use.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mangalorean_Kundapur_Masala_Powder_Recipe_Bundt_Style_Basic_Curry_Powder_Mix_.jpg, 7
Ingredients: red chilli powder red chilly powder,salt,ginger,onion,chicken,garlic,lemon,black urad dal,green chillies,soda baking soda,sunflower oil

Meghalaya Style Do O Kalai Recipe - Chicken With Black Lentils, 2 tablespoons Garlic - minced,Salt - to taste,150 grams Black Urad Dal (Whole) - soaked overnight,1/2 teaspoon Cooking soda - or baking soda,1 Onion - chopped,1 tablespoon Red Chilli powder - Red chilly powder( 1 to 2 tbsp),500 grams Chicken - (Preferably with skin),3 tablespoons Ginger - grated,3 Green Chillies - chopped (adjust),1 tablespoon Sunflower Oil,2 teaspoons Lemon juice, 35, North East India Recipes, To begin making Meghalaya Style Do O Kalai Recipe soak the black lentils overnight.Start by grinding the onions, ginger, & garlic together in a small grinder jar to a smooth paste.
Add a couple of teaspoons of water only if required.
Keep it aside.Take a pressure cooker and heat a little cooking oil in it.
On a medium heat, add the green chillies and saute for a few seconds.Add onion-ginger-garlic paste and saute continuously so that the paste does not get burnt.Once the raw smell disappears from the onion paste, add in the curry cut chicken and saute till well coated.Once the chicken is well coated with the paste, add the red chilli powder.
Mix it well till the red chilli powder coats the chicken evenly.Add the soaked urad dal lentils, salt to taste and cooking soda to the pressure cooker and mix.Now close the lid of the pressure cooker and cook on a low heat for a couple of whistles till the lentils are tender and soft and mushy to form like a gravy and the chicken is cooked as well.After a few whistles turn off heat, allow the pressure of the cooker to release naturally.
Once the pressure is released, remove the lid and add in the lemon juice.Transfer the Do O Kalai into a serving bowl and serve hot.
Serve Do O Kalai Recipe with Yellow Pumpkin Pulav Recipe or Manipuri Style Tan Ngang Recipe, Manipuri Style Alu Kangmet Recipe and Narikol Pitha Recipe for a complete meal plate., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/indranisen2003-gmail.com/Do_o_Kalai_Recipe_-_Meghalaya_Style_Chicken_with_Black_Dal-1.jpg, 11
Ingredients: salt,wheat flour,wheat bran,water,dry yeast,sugar,flour (maida)

Goan Poee Recipe -  Delicious Whole Wheat Buns Recipe, 1 cup All Purpose Flour (Maida),1 cup Water - lukewarm,1/2 teaspoon Salt,1/4 teaspoon Sugar,1 cup Whole Wheat Flour,1-1/4 teaspoon Active dry yeast,1/4 cup Wheat Bran, 100, Goan Recipes, To begin making Goan Poee Recipe-Yeast Bread Recipe add all the ingredients listed in a standalone mixer.
Mix for about five minutes till all the ingredients are well combined.You can optionally add all the ingredients in a bowl and add little water at a time and knead to make a smooth poee dough.Apply some oil at the top of the poee dough and keep it aside to rise until the dough doubles in size; for about 2 hours.Once double in size remove the dough onto a flat surface and punch out the air.
Divide the dough into 12 equal portions, shape them into balls.Dust the rolled balls on wheat bran, roll them lightly to a 3 inch diameter discs and place them on the baking sheet.Allow the bran dusted poee bread to rise again for another 1 hour.
 Once the Poee bread have risen, preheat an oven to 220 degree Celsius for ten minutes.
Place the Goan Poee to bake for six to eight minutes until golden brown.Do not bake for too long as poee will crisp up and become hard.Once done, remove from the oven and serve hot.Serve Goan Poee with Goan Style Mushroom Shagoti and Potato Vindaloo for a Goan meal or you can even serve it with a Continental meal made of Cream of Pumpkin Soup  and Walnut Mushroom Veg Bolognese .
, https://www.archanaskitchen.com/images/archanaskitchen/Goan_Poee_recipe_Yeast_Bread_5_1600.jpg, 7
Ingredients: tomato,salt,asafoetida (hing),red chilli powder,ginger garlic paste,dry red chillies,onion,colocasia root (arbi)like fries,coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Arbi Tomato Onion Sabzi Recipe (Spicy Colocasia Stir fry), 1 Onion - sliced,Salt - as required,3/4 teaspoon Coriander Powder (Dhania),1 teaspoon Ginger Garlic Paste,Asafoetida (hing) - A pinch (optional),3/4 teaspoon Garam masala powder,3/4 teaspoon Red Chilli powder,3/4 teaspoon Turmeric powder (Haldi),2 Dry Red Chillies,2 Tomatoes - chopped,2 Green Chillies - slit thinly,12 Colocasia root (Arbi) - thinly sliced like fries,Sunflower Oil - as required, 55, North Indian Recipes, To begin making the Arbi Tomato Onion Sabzi Recipe, wash and soak in salted water for 10 to 15 minutes.
Wash again and use towel to soak water from the arbi sticks.Heat oil in a kadhai and deep fry arbi sticks till they become golden in colour.
Drain onto paper towel and keep it aside.Heat 2 tablespoons oil in a kadhai.
Add whole red chilies, asafoetida, ginger and garlic paste and sauté it for 1 min.Add sliced onions and stir until they become translucent.Add turmeric powder, salt, red chili powder, coriander powder and garam masala.Add chopped tomatoes and green chilies.
Mix well and cook it for 3-4 minutes.Add the Arbi and mix well.
Cover it with the lid and cook it for 8-10 minutes.Serve Arbi Tomato Onion Sabzi with phulkas and Rajasthani Kadhi for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Arbi_in_fries_style.jpg, 13
Ingredients: hung curd (greek yogurt),ice cubes,instant coffee powder,cocoa powder,milk water

Creamy Mocha Lassi Recipe, 1/4 cup Milk - or water,Ice cubes - a few,2 tablespoons Honey,1 cup Hung Curd (Greek Yogurt),2 teaspoons Cocoa Powder,1/2 teaspoon Instant Coffee Powder, 15, Indian, To begin making this Creamy Mocha Lassi Recipe, get prep with all the ingredients mentioned.Blend all ingredients - yogurt, milk, coffee powder, honey and cocoa powder in a blender jar until smooth, creamy and frothy.
 Do a taste test and add more honey or sugar to adjust to your sweetness.Adjust the consistency of the lassi according to your preference by adding more water or milk.
Also adjust honey/sugar to taste.Serve immediately or keep in refrigerator until serving time.Serve Creamy Mocha Lassi Recipe with snacks like Makki Paneer Pakora Recipe or Mangalorean Style Biscuit Roti Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Curryandvanilla/Creamy_Mocha_Lassi_edited_1.jpg, 5
Ingredients: turmeric powder,spoon black pepper,asafoetida,gwar pods,mustard,saltmustard oil,amla,coriander powder,green chillies,cumin seeds

 Crispy Amla Gawar Phali Sabzi (Recipe In Hindi),  1 teaspoon cumin seeds, as per taste, 1 asafoetida - 1 teaspoon, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon mustard,500 grams Gwar pods, 1/2 teaspoon Spoon whole black pepper, salt - 3 tablespoons mustard oil, 1 amla, 2 green chillies - straight and cut in half, 45, Rajasthani, To make Amla Gawar pod vegetable, first wash and cut the Gawar pod from both sides.
Then cut the pod from the middle and keep it aside.
Now apply and tighten it.
Keep it separately.
Now heat oil in a pan and add asafetida, mustard seeds, cumin seeds.
Let it cook for 1 minute.
Then add green chili and amla.
Cook for 1 minute and then add gawar pods.
After 30 seconds add coriander powder, turmeric powder, salt and mix well.
Beat the pan and let it cook on low heat for 10 to 15 minutes.
Keep stirring the vegetables in bitches so that they do not burn.
Finally add black pepper, mix and turn off the gas.
Serve the Amla Gawar Pulao Sabzi along with Punchmel Daal, Kachumbar Salad and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/15-feb/Crispy_Gawar_Phali_Sabzi_Recipe-1.jpg, 10
Ingredients: khoya (mawa),dry dates powder (kharik pud),ghee,milk needed,ghee heated,gram flour (besan),poppy seeds,caster sugar,sooji (semolina rava),flour (maida)

Satori Recipe (Maharashtrian Mawa Flat Bread), 2 cups Khoya (Mawa),1/2 cup Ghee,Milk - if needed,1-1/2 cups All Purpose Flour (Maida),1 cup Caster Sugar,2 tablespoons Ghee - heated,2 tablespoons Gram flour (besan),1 tablespoon Dry dates powder (kharik pud),1/2 cup Sooji (Semolina/ Rava),1 tablespoon Poppy seeds, 70, Maharashtrian Recipes, To begin making the Satori recipe, make a thick dough from maida, semolina & besan.
Keep it aside for half an hour.In the meanwhile you can make the stuffing.
In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes.Stir it continuously as the khoya may burn very easily.
Keep it aside to cool.Add some more ghee and fry the poppy seeds, dry dates powder one after the other.
keep the poppy seeds & dry dates powder separately.After the poppy seeds cool down grind them into powder.Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori.
grind the mixture to make a homogeneous mixture.
If the filling is too dry add some milk.
(may be 2 to 4 tablespoons or as needed to make it moist)Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli.Using a rolling pin roll the Satori into a thick chapati of 1" thickness & 5" in diameter.On a medium flame, fry the satori from both the sides, using ghee.
The satori should puff up, when you fry them.Keep the satori to cool on a kitchen towel, you can store them upto 7 to 10 days in an airtight box.Serve Satori as a sweet side dish for the festivals along with your festive meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Soni_Khadilkar/Satori__For_Diwali.jpg, 10
Ingredients: black rice,salt,bananas,water,palm sugar,coconut milk

Balinese Black Rice Pudding Recipe, Salt - to taste,1/2 cup Black Rice,2 tablespoon Palm sugar,1 Ripe Bananas,1 1/2 cups Water,1 tablespoon Palm sugar,1 cup Coconut milk, 90, Asian, To begin making the Balinese Black Rice Pudding, wash and soak the black rice with water for 6 hours.In a heavy bottomed saucepan, cook the rice with coconut milk, water and salt to taste in a vessel on high heat and once it starts to boil bring it to low heat.
Keep cooking until the entire liquid is almost absorbed in the rice and the rice gets cooked evenly.
It's fine to leave a little bit of liquid as the pudding will continue to thicken once it starts to cool.Add 2 tablespoon of palm sugar at the end and check for sweetness.
Slice the banana and coat it with palm sugar on a pan for 10 minutes and keep it ready before serving.Just before serving drizzle with coconut milk and add the sliced bananas and serve Balinese Rice pudding hot or cold.Serve Balinese Rice pudding as a dessert after a simple Asian meal of  Vegetarian Thai Red Curry and steamed rice.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neeru_Srikanth/Balinese_Black_rice_pudding_recipe_with_coconut_milk-1.jpg, 6
Ingredients: cashew nuts,basmati rice,coconut,pistachios,ghee,saffron strands,raisins,sugar,badam (almond),cardamom powder (elaichi),chana dal (bengal gram dal)

Gujarati Biraj Recipe - Saffron Flavored Sweet Lentil Rice With Dry Fruits & Coconut, 2 tablespoons Cashew nuts - thinly sliced,1 cup Basmati rice,2 tablespoons Raisins,4 tablespoons Ghee,1 cup Sugar,2 tablespoons Badam (Almond) - thinly sliced,2 tablespoons Pistachios - thinly sliced,1/4 cup Fresh coconut - grated,1 teaspoon Cardamom Powder (Elaichi) - freshly pounded,1/2 cup Chana dal (Bengal Gram Dal),3 Saffron strands, 90, Gujarati Recipes﻿, To begin making the Gujarati Biraj Recipe, wash and soak the rice and dal in 3 cups of water for an hour.Heat 1 tablespoon of ghee in a small pan on medium heat; add the nuts and sauté them until well roasted.
Keep aside.Heat 3 tablespoons ghee on medium heat; add the soaked rice and chana dal along with the water it was soaked in, cardamom powder, saffron and sugar.
Stir well, until the sugar is dissolved.Turn the heat to low, cover the pan and simmer until the rice and gram dal is cooked and the water is fully absorbed.
 Once the water is fully absorbed and the rice and chana dal are cooked turn off the heat.Allow the Biraj to rest for 15 minutes.
Finally stir in the freshly grated coconut, roasted nuts and raisins.
Serve the Gujarati Biraj along with hot Gujarati Kadhi and Desi Kala Chana Curry., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Gujarati_Biraj_Recipe_Saffron_Flavored_Sweet_Lentil_Rice_With_Dry_Fruits_and_Coconut-1.jpg, 11
Ingredients: peanuts (moongphali) (with masala),cumin powder (jeera),sesame (gingelly) oil,carrot julianne,onion,vinegar,red cabbage,black pepper powder

Asian Red Cabbage Salad With Roasted Peanuts Recipe, 1 Carrot (Gajjar) - cut into julianne,1 cup Red cabbage - shredded,1/2 cup Raw Peanuts (Moongphali) - roasted (with masala),1/2 tablespoon Black pepper powder,2 tablespoons Sesame (Gingelly) Oil,1/2 teaspoon Vinegar,1 Onion - grated,1/2 tablespoon Cumin powder (Jeera),1 tablespoon Honey, 35, Asian, To begin making the Asian Red Cabbage Salad With Roasted Peanuts recipe, firstly we will make the dressing.To make dressing for the salad, mix all the ingredients and whisk them well in a bowl.
For better taste, you can leave the dressing for 4 to 5 hours.To make salad, you need to cut the all veggies and mix them together.I have used roasted peanuts with some masala like cumin powder, chilli powder and salt.
You can use only roasted peanuts without any seasoning or you can simply roast them into oven.At serving time, mix the dressing into salad and serve immediately.Serve Asian Red Cabbage Salad With Roasted Peanuts along with Creamy Thai Sweet Potato Curry and Steamed Rice for a perfect weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Reena_Vyas/Asian_Red_Cabbage_Salad_With_Roasted_Peanuts.jpg, 8
Ingredients: salt,green beans (french beans),green chilli,mustard seeds,coriander (dhania) leaves,carrot,curry leaves,jowar seeds ground coarse mix,sunflower oil

Jowar and Vegetable Porridge Recipe, 1 Green Chilli - finely chopped,1/2 cup Green beans (French Beans) - finely chopped,1/2 cup Carrots (Gajjar) - finely chopped,Salt - to taste,1 teaspoon Mustard seeds,1/4 cup Jowar Seeds - ground to a coarse mix,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,1 teaspoon Sunflower Oil,1 sprig Curry leaves, 20, South Indian Recipes, To begin making Jowar and Vegetable Porridge Recipe, pressure cook the coarsely ground jowar with 4 cups of water and salt for 4 whistles using a pressure cooker.
Keep aside.Now heat oil in a wide pan, add the mustard seeds and let it crackle.After the mustard seeds have crackles add the green chillies, curry leaves and let it splutter.Once done add the beans, carrot and a pinch of salt and saute for 2 minutes till the vegetables are cooked yet crunchy in texture.Now, add in the cooked jowar to the pan, and some water, season with salt and simmer Jowar and Vegetable Porridge for 5 minutes.Once the Jowar and Vegetable Porridge reaches the desired consistency turn off the heat and garnish Jowar and Vegetable Porridge with coriander leaves.Serve the Jowar and Vegetable Porridge Recipe along with Fresh Fruit Bowl and Masala Chai for a healthy breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Jowar_and_Vegetable_Porridge_Recipe.jpg, 9
Ingredients: basmati rice,green beans (french beans),salt,mint leaves (pudina) dried pudina,coriander (dhania) leaves,mustard seeds,bay leaf (tej patta),green peas (matar),carrot,onion,garlic,cumin seeds (jeera),cloves (laung),green chillies,sunflower oil

Mint Flavoured Mixed Vegetable Pulao Recipe, 1/4 cup Basmati rice - cooked,1 teaspoon Garlic - crushed,1/2 teaspoon Mustard seeds,Salt - to taste,1 Onion - chopped,3 Green Chillies - chopped,Sunflower Oil - to cook,1 Bay leaf (tej patta),1/2 cup Carrot (Gajjar) - chopped,3 Cloves (Laung),3 tablespoons Mint Leaves (Pudina) - chopped/or dried pudina,1/2 cup Green beans (French Beans) - chopped,1/4 cup Green peas (Matar),1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Coriander (Dhania) Leaves - chopped, 30, Indian, To begin making Mint Flavoured Mixed Vegetable Pulao Recipe, prep all the ingredients and veggies needed.
Chop carrots, beans and coriander leaves and also pudina leaves if you are using fresh ones.
If you use dried pudina leaves, crush them between your palms and keep ready.Also soak basmati rice in a pressure cooker for 20 minutes and cook for 2 whistles and wait till the pressure releases.
Once done, fluff it up and keep ready.Heat oil in pan or kadai and once the oil is hot, add mustard seeds and allow them to splutter.Once the mustard seeds splutter, throw in the cumin seeds and allow them to sizzle.Once they sizzle, immediately add the bay leaf, clove, and saute a bit.
Add the onions and saute till translucent.
Once done, add the crushed garlic and saute till the are cooked.
Now, add the chopped chillies, chopped carrots, beans, peas and sauté for about 2 minutes.
At this stage, add the chopped mint leaves if you are using fresh leaves, and saute till the leaves wilt a bit and the veggies are cooked al dente.Add cooked basmati rice and mix carefully with a spatula, so that the rice is not broken or made mushy.At this point, season the pulao  with dried and crushed mint leaves if using the dried leaves and stir until it coats all the rice well.
Remember to keep flame high and toss well on high heat and switch off.
Sprinkle coriander leaves.
Serve hot.Mint Flavoured Mixed Vegetable Pulao Recipe can be served with a Dangar Pachadi With Grated Carrots Recipe (Urad Dal Raita) and a Tindora Ka Salan Recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/gricha874-gmail.com/Mint_Flavoured_Mixed_Vegetable_Pulao_Recipe.jpg, 15
Ingredients: tomato,mustard seeds,curry leaves,coriander (dhania) leaves,dry red chillies,onion,cumin seeds (jeera),peanuts (moongphali),tamarind paste,sambar powder,sunflower oil

Verusenaga Sambar Recipe (Fresh Groundnuts Sambar), 1 tablespoon Sambar Powder,1 teaspoon Mustard seeds,1 Onion - medium sized,2 Dry Red Chillies,2 tablespoon Tamarind Paste,2 cups Roasted Peanuts (Moongphali) - peeled,2 tablespoons Sunflower Oil,4 sprig Coriander (Dhania) Leaves - finely chopped,1-1/2 teaspoon Cumin seeds (Jeera),1 Tomato - chopped,1 sprig Curry leaves, 40, South Indian Recipes, To begin making the Verusenaga Sambar, add the peanuts in a pressure cooker with the required amount of water.
Close the cooker and cook the peanuts till the cooker releases 2 whistles.
Drain the extra water and keep the peanuts aside.Next, heat oil in a heavy bottomed pan.
Once the oil is hot, add onions and cook till they become soft and translucent.
Take them out.Add 1/2 cup boiled peanuts, cumin seeds, tamarind paste, fried onions, coriander leaves, sambar powder into the blender jar and blend it till it reaches a smooth consistency.Add this to the boiled peanuts in the cooker.
Add salt, chopped tomatoes, 1 cup of water and switch on the heat.
Let it cook for about 3 to 4 minutes.
The next step is to temper the sambar.
For tempering, heat 2 teaspoons oil in a tadka pan.Add mustard seeds and let it crackle.
Add dry red chillies, curry leaves and let it cook for about 10 seconds.
Pour this into the sambar and give it a mix.
Serve hot.Serve Verusenaga Sambar along with Steamed Rice, Kerala Style Vendakkai Thoran and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Verusenaga_Sambar.jpg, 11
Ingredients: salt,mustard oil,paneer,red chilli powder,gram flour (besan),garlic,cumin seeds (jeera),onion,water batter,baby spinach tore,turmeric powder,green chillies,garam masala powder

Savoury Pancakes Recipe With Spinach & Paneer Filling, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1 Cup Paneer (Homemade Cottage Cheese) - cubed,1 teaspoon Cumin seeds (Jeera),Mustard oil - to drizzle,Salt - to taste,1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 Cup Baby spinach - tore and blanched,Water - as required for batter,1 teaspoon Garlic - minced,1 Cup Gram flour (besan),1/2 teaspoon Red Chilli powder,1/2 Mustard oil, 35, Continental, To begin making Savoury Pancakes Recipe With Spinach & Paneer Filling, prep all the ingredients first, Blanch the spinach leaves in hot water and a bit of salt for a couple of minutes.Now in order to make the filling, first heat up some mustard oil in a pan/skillet and then add cumin seeds into it.
Once the cumin seeds start crackling, then add chopped green chillies and minced garlic into it and cook for 1 minute or till the garlic is cooked.Next, add the cubed paneer pieces into the pan & cook till they turn slightly golden.
Now add the powdered spices into the pan and mix everything well.
Cook for 3-4 minutes, till the paneer cubes, gets properly coated with spices.In the end, add the blanched spinach leaves & salt into the pan and give it a good stir.
Let it cook for 3 to 4 minutes again.Turn off the gas and keep this aside.Now in order to make the pancakes, put everything in the bowl apart from water & oil and give it a good stir.
Now add 1/2 teaspoon of oil and mix again.Start adding water into the pancake batter and make sure it is not becoming very thick or thin.Once you achieve the perfect consistency, whisk it well.Next heat up a skillet/pan and add a few drops of oil.
Tilt the pan to properly coat it with oil.Once the oil is heated enough pour the batter into the pan using a ladle and make sure that whole pan is covered with batter.
Filip it after a while in order to cook from both sides.
Repeat making pancakes to complete the batter.Once pancakes are ready then lay them flat in a plate and use paneer & spinach as a filling.
Fold the pancakes from the middle after filling it.
You can serve Savoury Pancakes Recipe With Spinach & Paneer Filling with Homemade Fresh Orange Juice Recipe, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Savoury_Pancakes_with_Spinach__Paneer_Filling.jpg, 13