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Mixed Flour Pancakes Recipe

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Looking for healthy breakfast ideas for your kids and you? Try this recipe of pancakes made using semolina/suji and four different flours.
Author Mukta Tikekar


  • 1 and a half cup rice flour
  • 1/4 th cup chana chickpea flour
  • 1/4 th cup sooji semolina
  • Half cup ragi finger millet flour
  • Half cup wheat flour
  • Half tsp cumin seeds
  • Pinch of hing asafetida
  • Pinch of haldi turmeric powder
  • Half tsp red chili powder optional
  • 4-5 curry leaves
  • 1 tsp homemade ghee
  • 2 tbsp oil/homemade ghee for cooking
  • Salt to taste


  • Take all the flours in a bowl, and then add red chili powder and salt.
  • Initially add about 1 cup of water and mix it well with the flours. Then go on adding some water till you get dosa-batter-like consistency.
  • Heat a tadka pan and add ghee.
  • When the ghee is hot, add cumin seeds.
  • After the cumin seeds splutter, add haldi, hing, and curry leaves.
  • Add the tempering (tadka) to the batter and mix it properly.
  • Heat a Heat a non-stick tava pan (flat skillet pan), add 1-2 tsp oil and spread it on tava evenly. (You can use homemade ghee instead of oil to make the pancakes if you are making them for babies.)
  • Pour the batter in the center of the pan and then spread outwards evenly to form a pancake.
  • Cover the pan with a lid, after a minute remove the lid, and then flip the pancake to cook the other side. (Cook the pancake on medium flame for the first side and after you flip it, cook it on low flame.)
  • Again place a lid over the pan for a minute.
  • Transfer the pancake to a place after ensuring that both the sides are properly cooked.
  • Serve the pancakes with chutney or some pickle. (We ate the pancakes with a really yummy mango pickle made by my mother-in-law. Devansh had it with some ghee served on top.)