Besan Pancake
Besan Flour known also as 'Gram Flour’.
It is a ground form of Chana Dhal. It’s the highest legume in protein. This is one of the easiest, and yummiest dishes that you could make when you don’t have much time, and or want a nutrition protein-packed meal.
Doshic Effect
VATTA
Slightly Aggravating
PITTA
Balancing
KAPHA
Balancing
Besan Pancake
Serves: 1
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Ingredients
- 1/2 cup besan flour
- 1/2 cup water
- 2 tablespoon fresh coriander
- 1/4 tsp cumin seeds
- pinch ajwain seeds
- 1/4 tsp of turmeric
- pinch of asfafoetida/hing
- 1/4 tsp salt
Optional Add On's
- Finely sliced leek or onion (added on top)
- 1/2 grated zucchini
Instructions
- In a large bowl place the flour and add the water gradually into the mix and whisk/stir until it makes a pancake consistency with no lumps. *You may not need all the water so add it slowly. Add all the ingredients into the mix and stir well to combine all ingredients together. Would mix zucchini in at this stage if you are adding (optional).
- Heat 1 teaspoon ghee in a non-stick pan on medium heat. Pour the pancake mix into the skillet. If adding leek or onion add now on the top layer once you have poured out the pancake mix *do quickly to allow the leek to absorb in. Cook for a few minutes. Once you notice bubbles coming on the surface it’s ready to be flipped.
- Before flipping add 1 more teaspoon of ghee to the side of your pan. With the pancake on the spatula ready to turn over, tilt the pan to allow the ghee to cover the surface of the pan and flip quickly. Cook for a further 2-3 minutes making sure the leek and pancake are golden brown in colour.
- Serve warm, garnish with coriander, and squeeze of lemon and black salt. Add avocado, goats cheese, or enjoy on it’s own. *Ghee is important to use to pacify vata and the dry quality of besan. Can use coconut oil for vegan alternative.