Indian Pancakes
Chef: Richard Fletcher
Ethnic:
Indian
Main Ingredient:
Besan flour
Categories:
Main
Meal Type:
Brunch
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:5 minutes
Cook Time:5 minutes
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I first made this dish living in Maui in the nineties. One time I served this for a dinner guest. She loved it. It’s quite unique. I probably have made this around 30 times in the last 10 years.
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- 1 1/2 cups chickpea flour
- 1 1/4 cups water
- 2 medium diced fine scallions
- 1 teaspoon diced ginger
- 10 sprigs diced fresh coriander
- 3 teaspoons garam masala
- 1/8 teaspoon salt
- 1/2 cup bean sprouts
- 1/2 cup carrots
Recipe
Mix together besan flour (chickpea flour) and water. Stir until smooth. Batter should be like pancake batter. You may have to add more water if the batter is to thick.
Add chopped scallions, tomatoes, fresh ginger, fresh coriander and spices. Mix. Add carrots and bean sprouts.
Heat griddle. Melt 1 tablespoon of ghee or butter. Ladle spoonful of mixture on griddle. When bubbles become dry turn over pancake. Cook until golden brown. Serve with homemade mango chutney or store bought.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Indian Pancakes Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories115 | Calories from Fat 7 |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 1% |
| Monounsaturated Fat 0g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 126mg | 5% |
| Potassium 552mg | 16% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 5g | 19% |
| Sugars 4g | |
| Protein 7g | 14% |
| Vitamin A | 123% |
| Vitamin C | 29% |
| Calcium | 6% |
| Iron | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |