2 ripe avocados, halved, stoned and the flesh scooped
1 small carrot, grated
1 red onion, finely chopped
2 and 1/2 C of plain whole wheat flour (atta)
1 tsp of baking powder
1 tsp salt
2 and 1/4 C milk
1/2 tsp (more or less) crushed red chillies
1 tbsp oil
1 egg, beaten
non stick spray +or oil to grease the pan
Instructions
Mix the avocados (mashing them) with the carrots, chillies, onion, flour, baking powder and salt.
Add the milk, egg and the tbsp of oil and whisk to make a batter.
Heat and grease (with preferably the spray) a pan over low heat.
Add a ladle of the batter and gently spread it out a little with the ladle itself. Cover and cook for approximately 2 minutes.
Lift up the pancake, and while still holding it in the spoon, grease the pan again and turn it over to cook the other side for another 2 minutes. During this time, gently press the pancake with a slotted spoon.
Transfer to a plate covered with kitchen roll, stacking one on top of the other as more are being made.
Serve hot. We had ours with some dal (red lentil soup) and some mixed pickle.