Classic Savory Indian Chickpea Flour Pancakes

• Produce

  • 1/4 cup Cilantro, packed
  • 1 Green chile, hot
  • 1/2 cup Red onion

• Baking & Spices

  • 1/4 tsp Cayenne
  • 3/4 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 1/3 tbsp Safflower oil

• Nuts & Seeds

  • 1/4 tsp Carom seeds or cumin seeds

• Liquids

  • 1 1/2 cups Water

• Other

  • 1 cup Chickpea / garbanzo bean flour or besan

Found on godairyfree.org

Description

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

Directions

• 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.