Add 1 tsp of oil in the non stick frying pan and spread over using a kitchen paper. Heat the frying pan on a medium/high heat setting.
Place all ingredients apart from the oil into a large bowl. Whisk well for 1-2 minutes until ingredients have combined together to create a thin batter. Taste for salt and chilli before cooking and adjust accordingly.
Pour in 1 ladle of batter and tilt the pan so that the batter spreads all over the base. Reduce heat to low/medium then cook for 2 to 3minutes, or until it starts to come away from the sides. Brush the pancake with a little oil.
Once golden underneath, flip the pancake over and cook the other side for 2-3 minutes, or until cooked through.
The pancake should be slightly crispy on the edges and golden brown all over. Remove and serve with greek yoghurt and your favourite Indian pickles/chutneys. Repeat with the remaining batter.