In a bowl mix in everything , add water as needed to get thick batter like consistency.
Let the batter stand for 5 minutes at least .
Heat a non- stick pan to low medium heat, pour a ladle full of batter to desired size on the pan.
Dab the batter flat with the back of the spoon .
Drizzle some oil ,cook both sides until golden brown and crisp.
It will take around 3-6 minutes each side to cook depending on the thickness.
Notes
Sub semolina flour with cornmeal. If gluten free then skip wheat and semolina and sub with other flours. Please go through the post above for possible substitutions, variations and tips Adjust spices to your taste. Add 1 teaspoon of baking powder if you want spongy pancakes If batter is too thick add a tablespoon of liquid at a time. If the batter is thin, add in flour a tablespoon at a time. The batter stays well in the fridge up to 3 days. You can prepare these pancakes/pudlas ahead of time and re crisp it on the skillet. Makes great lunchbox for kids too.