Steps
In a mixing bowl, combine rice flour, salt, turmeric powder, and chili powder.
Gradually add water, mixing until you have a smooth batter.
Stir in the chopped vegetables and onions.
Heat oil in a non-stick skillet over medium heat.
Pour the batter into the skillet, spreading it evenly to form a thick pancake.
Cook for 3-4 minutes until the bottom is golden brown, then flip and cook for another 2-3 minutes.
Once cooked, garnish with fresh coriander and serve hot.