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Pudla Besan Chickpea pancake Recipe

Gluten free spicy pancake (Pudla) made with chickpea flour (Besan). Canola oil used for better omega 3 profile.



1. Chickpea flour (Besan): 1 Cup

2. Cumin seeds: 1 teaspoon bruised coarse

3. Salt: teaspoon

4. Cayenne ground: Pinch

5. Water: Cup

6. Onion: Cup Sliced very thin

7. Ginger: teaspoon peeled and thinly sliced

8. Canola oil for frying: 3 Tablespoons



1. Combine Besan, cumin, salt and cayenne together.

2. Add water to make batter. Mix well to eliminate any lumps.

3. Stir in onion, and ginger. Let the batter rest from 15 to 30 minutes. This will allow the Besan to swell up absorbing all the flavors.

4. On a flat griddle put a teaspoon of oil. When hot pour a cup of batter. With a spatula spread it around. You may pore about a teaspoon of oil around the pancake. In about a minute the underside will start getting opaque. Use a turner to flip over the pancake. let it cook another two minutes.

5. repeat till all the pancakes are cooked.


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