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Tuesday, 26 May 2015 18:49

Indian Chickpea Flour Pancakes

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Indian Chickpea Flour Pancakes Indian Chickpea Flour Pancakes Go Dairy Free
This easy top 8-free recipe is a savory delight that can be enjoyed for breakfast, lunch or dinner!

  • Ingredients:
    1 cup chickpea / garbanzo bean flour or besan
    1½ cups water
    ¾ teaspoon salt
    ¼ teaspoon turmeric
    ¼ teaspoon cayenne
    ¼ teaspoon carom seeds or cumin seeds
    ½ cup finely chopped red onion
    1 hot green chile, finely chopped (remove seeds to reduce heat)
    ¼ cup packed chopped cilantro
    1 to 2 tablespoons + 1 teaspoon safflower oil, divided
  • Instructions:
    In a bowl, combine the chickpea flour and ¾ cup water. Whisk to get a smooth consistency. Whisk in another ½ to ¾ cup water to make a thin lump-free batter. (If using besan, you will need less water).
    Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Let the batter sit for 5 minutes.
    Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to ⅓ cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
    Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot.
  • Serves: 8 to 10
  • Cuisine: Middle Eastern
  • Cooking method: Pan fry
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
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