Chickpea Flour Pancakes | Breakfast
The classic Indian pancake recipe is probably the one from which most chickpea flour omelettes are derived. These thin pancakes, made with a runny batter using unleavened chickpea flour or besan, are a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread.
1 cup chickpea flour, garbanzo bean flour, or besan 1 1/2 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 finely chopped red onion 1 hot green chile, finely chopped (remove seeds to reduce heat) 1/4 cup packed chopped cilantro 1 to 2 tablespoons +1 teaspoon safflower oil, divided
1. In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water). 2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 a teaspoon of oil, and mix 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. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 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. 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.