September 3, 2015
Chickpea Flour Pancakes
1 cup (225g) chickpea flour
1 1/2 (340ml) cups water
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon carom seeds or cumin seeds
1/2 cup (115g) finely chopped red onion
1 hot green chili pepper, finely chopped (remove seeds to reduce heat)
1/4 cup packed (small bunch) chopped cilantro (coriander)
2 tablespoons plus 1 teaspoon safflower oil, divided
1. In a bowl, combine the chickpea flour and 3/4 cup (175ml) water. Whisk to get a smooth consistency. Then, whisk in another 1/2 to 3/4 cup (115 to 175ml) water to make a thin lump-free batter.
2. Add the salt, turmeric, cayenne, carom seeds, onion, chili, cilantro and 1 teaspoon of oil, mixing well. Let the batter sit for 5 minutes.
3. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet and spread using a paper towel. Pour a ladle full (1/4 to 1/3 cup (60 to 75ml)) 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.
4. 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.