| Serves: 4
Cooking time (approx.): 4 minutes per pancake
Style: Indian Vegetarian
2 cup(s) chickpea flour seived
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
½ teaspoon(s) cumin seeds
2 tablespoon(s) chopped coriander leaves
salt to taste
- In a big bowl, place all the above ingredients. Add water so as to make a batter of medium consistency, i.e., not too thick nor too runny.
- Heat a griddle or a nonstick pan. Reduce the heat a little and spread a ladleful of batter evenly. Sprinkle some oil around the pancake. Cook on medium heat for about 2 minutes or till the underside is cooked and has become golden brown.
- Flip the pancake and sprinkle some oil again around the sides. Cook on medium heat for about 2 minutes or till the other side is also cooked and has become golden brown. Repeat the procedure for making rest of the pancakes.
TIPS: - As a variation, finely chopped tomatoes and onions can be added to the batter.
Serve hot with: tomato ketchup |
