Cherry & Dennis Helper Habitat

Indian Vegetable Chickpea Flour Pancakes

印度雜菜鷹嘴豆粉煎餅

Indian Vegetable Chickpea Flour Pancakes — finished dish

Total time: 57 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Chickpea flour makes an instant, unfermented vegetable batter for thin savoury pancakes, distinct from fermented rice-lentil uttapam.

01

Ingredients

Main ingredients

200 g chickpea flour
100 g onion
100 g tomato
80 g carrot
2 stalks coriander

Pancake batter

300 ml water
1 tsp ground cumin
0.5 tsp ground turmeric
0.75 tsp salt
3 tbsp cooking oil

Indian Vegetable Chickpea Flour Pancakes — ingredients

02

Tools

kitchen knife
cutting board
sieve
mixing bowl
measuring spoons
hand whisk
measuring jug
spatula
frying pan
ladle
serving plate
clean kitchen cloth
grater

Indian Vegetable Chickpea Flour Pancakes — tools

03

Steps

Indian Vegetable Chickpea Flour Pancakes — Finely dice onion and tomato; drain excess tomato juice

Step 1

Finely dice onion and tomato; drain excess tomato juice

Finely dice onion and tomato; drain excess tomato juice.

Indian Vegetable Chickpea Flour Pancakes — Finely grate carrot and chop coriander

Step 2

Finely grate carrot and chop coriander

Finely grate carrot and chop coriander.

Indian Vegetable Chickpea Flour Pancakes — Mix chickpea flour, cumin, turmeric and salt in a bowl

Step 3

Mix chickpea flour, cumin, turmeric and salt in a bowl

Mix chickpea flour, cumin, turmeric and salt in a bowl.

Indian Vegetable Chickpea Flour Pancakes — Gradually whisk in water to make a lump-free batter

Step 4

Gradually whisk in water to make a lump-free batter

Gradually whisk in water to make a lump-free batter.

Indian Vegetable Chickpea Flour Pancakes — Fold onion, tomato, carrot and coriander into the batter

Step 5

Fold onion, tomato, carrot and coriander into the batter

Fold onion, tomato, carrot and coriander into the batter.

Indian Vegetable Chickpea Flour Pancakes — Rest batter for five minutes so the flour hydrates

Step 6

Rest batter for five minutes so the flour hydrates

Rest batter for five minutes so the flour hydrates.

Indian Vegetable Chickpea Flour Pancakes — Heat the pan over medium and add a little oil

Step 7

Heat the pan over medium and add a little oil

Heat the pan over medium and add a little oil.

Indian Vegetable Chickpea Flour Pancakes — Spoon in one eighth of the batter and spread into a thin round

Step 8

Spoon in one eighth of the batter and spread into a thin round

Spoon in one eighth of the batter and spread into a thin round.

Indian Vegetable Chickpea Flour Pancakes — Cook two to three minutes until edges dry and the base is golden

Step 9

Cook two to three minutes until edges dry and the base is golden

Cook two to three minutes until edges dry and the base is golden.

Indian Vegetable Chickpea Flour Pancakes — Turn and cook two more minutes until the centre is fully set

Step 10

Turn and cook two more minutes until the centre is fully set

Turn and cook two more minutes until the centre is fully set.

Indian Vegetable Chickpea Flour Pancakes — Cook remaining batter in batches, adding a little oil each time

Step 11

Cook remaining batter in batches, adding a little oil each time

Cook remaining batter in batches, adding a little oil each time.

Indian Vegetable Chickpea Flour Pancakes — Stack on a plate, cover lightly with a clean cloth and serve warm

Step 12

Stack on a plate, cover lightly with a clean cloth and serve warm

Stack on a plate, cover lightly with a clean cloth and serve warm.

Common mistakes

This batter is not fermented; long resting makes it watery, so cook after five minutes.

Tips

Draining tomato prevents the batter from becoming watery.