Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Vegan
1 cup gram flour -- (chickpea or garbanzo flour) generous
1/2 teaspoon cumin seeds
1/4 teaspoon ajowan seeds -- or black sesame, or black onion seeds, or nigella seeds
1 1/2 teaspoons peeled and grated gingerroot
2 garlic cloves -- peeled and grated
salt -- to taste
1/4 teaspoon turmeric
2 tablespoons chopped cilantro leaves
1/2 onion -- minced
1 small tomato -- chopped
2 teaspoons lemon juice
1 tablespoon vegetable oil -- (1 to 2)
Whisk 1/2 ,to a scant 2/3, cup of water into the gram flour, making sure there are no lumps. Add all the remaining ingredients except the oil and mix well. Taste for seasoning and adjust if necessary. The batter should have the consistency of heavy cream.
Heat around 1/2 - 3/4 teaspoon of the oil in a cast-iron griddle pan and pour in one-quarter of the batter, to make a pancake about 6 inches in diameter. Cook for one to two minutes, or until lightly golden on the base, then drizzle another 1/2 - 3/4 teaspoon of oil over the top and flip the pancake over. Cook, pressing down to help the edges crisp up. Once the base is golden, take out and repeat with the remaining oil and batter.
Serve hot, with spicy ketchup or Coastal Coconut Chutney (see below).
MAKES 4 PANCAKES
These are known as chillas and are a high-protein, gluten-free savory pancake. They are eaten as they are, with spicy ketchup or chutney (see below), for breakfast or as a snack. Very quick to make, the pancakes are nutritious and filling, so are popular in vegetarian Indian homes. I also love them for an easy lunch with some simple vegetables on the side.
Coastal Coconut Chutney
1 cup grated coconut, generous
1 to 2 green chilies
1/4 ounce peeled gingerroot
1 pinch salt
1/2 cup creamy Greek yougurt, scant
1 1/2 Tablespoon Bengal gram, (chan dal)
1 Tablespoon lemon juice
water, as needed
1 Tablespoon vegetable oil
2/3 teaspoon mustard seeds
8 curry leaves
Place generous 1 cup grated coconut 1-2 green chiles, 1/4 ounce peeled gingerroot, a pinch of salt, and scant 1/2 cup creamy Greek yogurt in a blender. Dry roast 1 1/2 tablespoons Bengal gram (chana dal) until colored all over, then tip into the blender with 1 tablespoon lemon juice. Blend until smooth, adding water to help. Heat 1 teaspoon vegetable oil in a pan, then add 2/3 teaspoon mustard seeds. When the popping dies down, add 8 curry leaves and cook for 10 seconds longer. Pour this into the chutney and stir it all together. Taste, adjust the seasoning and lemon juice, then serve
MAKES 3/4 CUP
A really lovely chutney from the South, this adds texture, creaminess and
Source: "Indian Vegetarian Feast by Anjum Anand, 2013"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "4 pancakes"
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Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.1% calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg Sodium
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat
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