Spring Onion Pancakes

Ingredients

• 8 small spring onions
• ⅓ cup light soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon chopped fresh red chillies + to sprinkle
• 2 teaspoons chopped spring onion bulbs
• Salt to taste
• 1 cup refined flour (maida)
• ¼ cup corn flour
• ¼ cup rice flour
• A pinch of white pepper powder
• 1 egg
• Oil for cooking
• Toasted white sesame seeds to sprinkle

Method

1. To make the dip take light soy sauce in a bowl, add white vinegar, fresh red chillies, spring onion bulbs and salt and mix well. 
2. Take refined flour in a mixing bowl, add corn flour, rice flour, salt and white pepper powder and mix.
3. Make a well in the centre and break egg into it. Add 1¾ cups water and whisk well.  Set aside for 10-15 minutes. 20
4. Trim the upper and lower portion of spring onions and slit them vertically from the centre.
5. Heat a little oil on a non-stick tawa. Arrange half the spring onions and pour half the batter over them. Press well. 
6. Sprinkle white sesame seeds, red chillies and cook on low heat for 3-4 minutes.
7. Flip and cook on other side for 3-4 minutes more on low heat.
8. Make one more pancake similarly.
9. Cut the pancakes into squares and place them on a serving plate and serve hot with the dip.