Sunday, May 20, 2012

Savoury Pancakes

Savoury Pancakes

Makes: 8 pancakes

1/4 cup chickpea/gram flour (besan) or all-purpose flour
2 Tbsp. rice flour
1 egg, beaten (optional for vegans)
3 Tbsp. plain yogurt (not fat-free)
1 small onion, chopped finely
1 medium tomato, chopped finely
1 green chilli, chopped finely
1 tsp, crushed kasuri methi (dried fenugreek leaves)
Salt to taste
1 Tbsp. vegetable oil

  1. Combine the first four ingredients and stir batter until smooth.
  2. Add the rest of the ingredients except oil and set aside.
  3. Heat a frying pan and add oil; wipe oil over surface of pan with a paper towel.
  4. Pour 3 Tbsp. batter into pan, swirling to make a circular shape.
  5. Cook until bubbles surface, flip over and cook until done.
  6. Set pancake aside and wipe the pan with the paper towel that was used before.
  7. Repeat this process until all the batter is used.
  8. Serve with sweet chilli sauce.
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