Sieve the gram flour, then add all the rest of the ingredients except for the water. Give everything a stir.
Then gradually add water a little at a time while mixing (you can even use a whisk to combine) and keep mixing to avoid lumps from forming. Continue adding water and whisking it in until you have a smooth somewhat thin batter (the consistency of crepe batter).
Cover the batter and allow it to rest for about 20 minutes.
Heat a non-stick frying pan, drizzle a teaspoon of oil on it and then scoop some batter and pour it onto the center of the pan, spreading it out to form a thin pancake.
Keep the heat low to allow it to cook and as soon as it begins to colour, flip it over to cook the other side. You can dribble another tsp of oil around the edges during cooking.
Remove onto a plate and repeat with the rest of the batter.