Take semolina, cumin seeds, green chili paste, ginger garlic paste, salt into a mixing bowl. Instead of green chili paste, you can use finely chopped green chili or jalapeno.
Add buttermilk and water to it. Mix it very well and make sure it doesn’t have any lumps. Keep it aside for about 5 to 10 minutes. Semolina will absorb the water, and you can add more water if required.
While the semolina mixture is resting, chop the veggies. You could use the food processor also. I find chopping veggies therapeutic and do it manually.
Now add finely chopped veggies and stir them so that they get incorporated well.
Heat a pan and apply a few drops of oil. Pour the ladleful of pancake batter onto the hot pan and spread it well. Spread it as much as you can. These will be a little thicker than crepes as we are adding a whole lot of veggies.
You could cover the pan with a lid. Cook the pancake on medium flame.
Once it starts browning from the edges, flip the semolina pancake and let the other side cook properly.
Likewise, make these veggie pancakes with the remaining batter and enjoy them.
The mentioned quantity makes around 12 medium-sized pancakes.