Soak 1 cup of raw or white rice overnight.

In the morning, grind the soaked rice into a paste, adding 1/2 to 3/4 cup of water as needed to achieve a smooth batter.

Peel and grate one potato.

Chop carrot, capsicum, cabbage, onion, tomato, and coriander leaves into small pieces.

Heat 2 tsp of oil in a pan.

Add mustard seeds and cumin seeds. Once they splutter, add chopped green chili, chopped ginger, and curry leaves.

Sauté for a minute, then add chili flakes and sesame seeds. Mix well.

In a large bowl, combine the ground rice batter, chopped vegetables, and grated potato.

Add salt to taste and 1/4 tsp of pepper powder to the batter. Mix everything thoroughly.

Heat a non-stick pan or griddle.

Pour a ladleful of the batter onto the pan and spread it into a circle, similar to a dosa or pancake.

Drizzle a little oil around the edges.

Cook on one side until golden brown and the edges start to crisp up.

Carefully flip it and cook the other side until it's also golden brown and cooked through.

Once cooked, remove from the pan and serve hot.