Chickpea Flour Pancakes

[@Michelle-blackwood]

1 cup chickpea flour
1/2 cup water, or as required
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon chili or 1/4 teaspoon cayenne pepepr
1/4 teaspoon carom seeds
1/2 cup red onion, chopped
2 tablespoons cilantro, chopped
1/2 small tomato, finely chopped
1-2 tablespoons avocado oil
In a bowl, combine the chickpea flour and 1/2 - 3/4 cup water to make a thin lump-free batter.
Add the salt, turmeric, red chili powder, carom seeds, onion, and cilantro, 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 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 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 the pancakes and cook for 2 to 4 minutes.
Continue to make the rest of the pancakes. Serve hot with tomato sauce or green chutneys.

[@Rubyduby1]

"Whilst":) She is so charming.

[@Michelle-blackwood]

Thank you!

[@neelubird]

this is besan chilla

[@Michelle-blackwood]

Nice

[@nfyoutube]

Giiirrrrrrlllllllll 😮❤👍 👍 yay ☺ ❤❤❤

[@Michelle-blackwood]

Awesome, thank you!

[@cynthiagirtman6214]

Looks Delish-ous ❗️A must try. If I can get the ingredients at a slower paste...lol🤭

[@Michelle-blackwood]

Thank you Sis, missing you. Here is the recipe healthiersteps.com/recipe/vegan-chickpea-flour-pancakes/

[@tram2717]

@@Michelle-blackwood how much water?😊

[@hannahphillip7472]

Plsss how did you make the green paste you dipped your pancake in? Can you make a video of that with the recipe?

[@Mizy2183]

The green dip is most likely a chutney, either mint or coriander chilli chutney. you can search for recipes online.

[@pavankat]

coconut is best@@Mizy2183

[@Michelle-blackwood]

1 cup chickpea flour
1/2 cup water, or as required
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon chili or 1/4 teaspoon cayenne pepper
1/4 teaspoon carom seeds
1/2 cup red onion, chopped
2 tablespoons cilantro, chopped
1/2 small tomato, finely chopped
1-2 tablespoons avocado oil
In a bowl, combine the chickpea flour and 1/2 - 3/4 cup water to make a thin lump-free batter.
Add the salt, turmeric, red chili powder, carom seeds, onion, and cilantro, 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 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 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 the pancakes and cook for 2 to 4 minutes.
Continue to make the rest of the pancakes. Serve hot with tomato sauce or green chutneys.

[@fatimadani6446]

😋💚

[@Michelle-blackwood]

Thank you!

[@lourencofernandes1604]

EXCELLENT.

[@Michelle-blackwood]

I appreciate your support, it means a lot!

[@Seariders4eva]

This looks so delicious 😋

[@Michelle-blackwood]

Quick, grab a fork before the screen!

[@mandyhoover3166]

Hi what are the actual ingredients?? Please

[@Michelle-blackwood]

Ingredients
1 cup chickpea flour
1/2 cup water, or as required
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon chili or 1/4 teaspoon cayenne pepepr
1/4 teaspoon carom seeds
1/2 cup red onion, chopped
2 tablespoons cilantro, chopped
1/2 small tomato, finely chopped
1-2 tablespoons avocado oil
In a bowl, combine the chickpea flour and 1/2 - 3/4 cup water to make a thin lump-free batter.
Add the salt, turmeric, red chili powder, carom seeds, onion, and cilantro, 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 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 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 the pancakes and cook for 2 to 4 minutes.
Continue to make the rest of the pancakes. Serve hot with tomato sauce or green chutneys.

[@CarolineAnandSiddiqui]

Besan chilla

[@Michelle-blackwood]

[@jeffchew3588]

No mention of of quantity?

[@Michelle-blackwood]

It is pinned

[@CurlyHairandICare]

🥰

[@Michelle-blackwood]

💚💚💚