Difference between revisions of "Chickpea Flour Pancakes"
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* [[ghee]] or [[oil]] for frying | * [[ghee]] or [[oil]] for frying | ||
| − | == | + | == Procedures == |
# Mix dry ingredients with a whisk to remove lumps. | # Mix dry ingredients with a whisk to remove lumps. | ||
# Add enough water to make a medium-thick batter (not stiff, not runny). The amount of water that you will need depends on the flours that you are using. | # Add enough water to make a medium-thick batter (not stiff, not runny). The amount of water that you will need depends on the flours that you are using. | ||
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# Cook for a few minutes before turning the pancake to cook on the other side. | # Cook for a few minutes before turning the pancake to cook on the other side. | ||
# Keep warm in oven until you have used up all the batter. | # Keep warm in oven until you have used up all the batter. | ||
| − | [[Category: | + | [[Category:Buddhist cuisine]] |
| − | [[Category:Indian Vegetarian]] | + | [[Category:Indian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Chickpea flour Recipes]] | [[Category:Chickpea flour Recipes]] | ||
[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
Latest revision as of 10:48, 15 July 2012
Description
(Cheela ka besan) This Indian crêpe-like "pancake" can be used to roll up leftover vegetable curry for a satisfying lunch.
Ingredients
- ½ cup besan (chickpea flour)
- 3 tbsp chapati flour (or substitute all-purpose wheat flour)
- pinch turmeric powder
- ½ tsp minced ginger (or a pinch of ginger powder if fresh ginger is unavailable)
- ⅓ tsp cumin powder
- ¼ tsp paprika
- ¼ tsp salt
- 1 to 1½ cup water
- 1 tbsp sesame seeds
- a few pieces minced cilantro
- ghee or oil for frying
Procedures
- Mix dry ingredients with a whisk to remove lumps.
- Add enough water to make a medium-thick batter (not stiff, not runny). The amount of water that you will need depends on the flours that you are using.
- Add all remaining ingredients except ghee or oil and mix well.
- Let stand for about 15 minutes.
- Heat a small amount of ghee or oil in a nonstick crepe pan (or a pan with low sides).
- When the pan is hot, pour in about ⅓ cup of batter. Rotate the pan so that the batter spreads out.
- Cook for a few minutes before turning the pancake to cook on the other side.
- Keep warm in oven until you have used up all the batter.
