Hi folks! It’s time for a nice breakfast recipe! Today is pancake day! Sweet pancakes are too mainstream. So I thought, why not share the recipe of a savory pancake?
The recipe I am sharing today is of the savory chickpea flour pancake, which as the name suggests are made from chickpea flour or besan. This is yet another Sindhi specialty. We call it ‘Besan jo chillo’. Chillo translates to pancake in Sindhi. We have this yummy pancake for breakfast or evening snacks.
You can team it up with ketchup and bread. It is a simple, filling and quick recipe. You get 4 to 5 medium sized pancakes with these measurements. 1 cup = 250 ml
Note
- The pancake will turn out amazing if you use iron tawa/ griddle instead of non-stick tawa.
- Always make a pancake thin, while spreading the batter. The batter tends to puff up as its gets cooked.
| Ingredients
- Chickpea flour / Besan – 1 cup
- Water – 1/2 cup or as required
- Onion – 1 medium, finely chopped.
- Tomato – 1 large, diced
- Green chilies – 3, finely chopped
- Ginger – 1/2 inch piece, finely grated
- Cilantro – A handful, chopped
- Cumin seeds- 1/2 tsp
- Red chili powder – 1 tsp
- Salt- To taste
- Baking soda- 1/4 tsp
- Oil- To roast the pancakes
How to Make Chickpea Flour Pancakes
- Take chickpea flour/ besan in a bowl and add to it the onion, tomato, ginger, green chilies, red chili powder, salt, baking powder, cumin seeds and cilantro. Combine everything lightly using your finger tips.
- Add water to the mixture little by little as you mix the batter. Make sure there are no lumps in the batter.
- The onion and tomato tend to release the moisture. Please be careful while adding water. The batter should have a consistency of a thick milkshake; thick yet pour-able and spreadable.
- Allow the batter to stand for 10 minutes. Heat the iron tawa / griddle. Grease it lightly with some oil so that the pancake won’t stick to it. You won’t need to grease the non-stick tawa.
- When the tawa gets hot, spread a ladleful of batter and quickly spread it. Make a thin circle of around 6 to 7 inches. I spread the batter with my fingertips. You may spread the batter using the back of the ladle.
- Allow the top side of the pancake set a bit. Then flip the pancake. Brush very little oil on both the sides as you flip the pancake. Roasted the pancake on low to medium to heat, till it gets golden brown color on both the sides and is cooked on the inside. This may take 5 to 6 minutes.
- When done, remove the pancake onto the serving plate. Make the pancakes in the same manner with the remaining batter. Serve hot with ketchup or green chutney, or enjoy it just like that!
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