SERVES 2 : Easy
PREP TIMe : 5-7 minutes
COOKING TIME : 5 minutes
DOSHIC EFFECt + aggravates - Balances
- Vata - Pitta - Kapha
1 cup Besan Flour
nice handful fresh coriander stalks
2 tsp Cumin Seeds
1 tsp Ajwain seeds
1 tsp of cumin powder
1/8 tsp of turmeric
1/4 tsp fenugreek powder
pinch of asfafoetida
1 tsp salt
1-2 cup water
ghee for cooking
Lemon/coriander to garnish
1/2 cup Leek
1/2 zucchini grated
fresh basil (can add into batter mix- op out coriander)
In a large bowl mix flour and water and whisk together to make a batter, ensuring there are no lumps of flour remaining. (you don’t want the mixture too thin or too thick. Add the water in gradually. It should be a thick runny texture)
Add in the freshly chopped coriander, cumin & ajwain seeds, salt, and the rest of spiced powders and mix well * you would add in zucchini in at this step if you were adding it into the pancake.
Heat up a non-stick fry pan or dosa pan on medium heat and drizzle on enough ghee (ghee is important to balance the drying quality of besan flour and help with digestion)
With a ladle spoon out enough mix to cover the base of your pan, depending on how big of diameter your pan is. (you can alter this depending on how thick and big you want the pancake-note don’t make it to thick to ensure it will be thoroughly cooked)
Shallow fry for about 2-3 minutes, when you notice bubbles coming on the surface its ready to be flipped (if you need to add more oil, add a little around the edges)
Flip over and cook on the other side for 2-3 minutes (again may need to add a little more oil, besan can dry up quickly)
Add lemon and garnish with coriander
Can be served with coconut chutney, avocado or your desired home-made sauce.
If your adding leek you can add to one side of the pancake and cook well.
By adding grated zucchini this brings more depth and richness to this dish. The quality of the zucchini adds more moistness to the pancake which helps balance the dryness of the besan flour. Also kinda makes it taste like a potato scallop!
BESAN FLOUR also is known as 'Gram Flour', is a ground form of Chana Dhal. It's very high in protein, fibre, zinc, calcium, and folate.
Besan flour is not chickpea flour - a good gage to see if its chana flour if it's yellow, if it’s white its chickpea flour. Chana Dhal has different properties and is more aggravating.
It is light & good for people who are suffering from fat and muscle aggravation.
It is also good for a sluggish lymphatic system and water retention. It is a medical diet for diabetic cases. It is a wonderful recipe for kids, especially when they are not interested in eating proteins. Good for asthma & bronchitis conditions.