Savoury Pancakes Gluten Free Vegan, Vegetarian Recipe
Savoury Pancakes (Pudla)
INGREDIENTS (Serves 1)
- 50 g Chickpea flour/ gram flour/ Besan
- 100 ml water
- 1/4 tsp Ajwain seeds (optional)
- 1/4 tsp DAHL SPICE BLEND https://thespiceyard.com/product/dahl-spice-blend/
- 1/4 tsp salt
- A handful of chopped fresh coriander to garnish
- 1 tbsp oil
For Salad
- 3 Radishes chopped or sliced
- Diced cucumber
- Any leftover coriander
- 2 tbsp Plain yogurt
METHOD
- Place the gram flour in a bowl and add enough water to make a thick paste
- With the back of your spoon, smooth out any lumps
- Add more water to loosen the mixture to form a runny batter
- Add all the other ingredients into the batter except the oil
- Taste and add more salt if needed
- Heat the oil in a frying pan on a high heat
- Using a ladle, spoon the batter into the centre of the frying pan and spread out in a circular motion
- Turn the heat to medium and after 30 seconds flip the pancake
- Cook for another 20 seconds, lift the edges of the pancake to see if its done
- Serve with the yogurt salad
https://thespiceyard.com/product/dahl-spice-blend/
- Place dahl in a pan , add cold water and rinse. Repeat this step 3 times.
- Add boiling water to the washed dahl and leave to soak for 1 hour.
- Add a pinch of salt to the dahl and simmer for 40-45 mins
- Meanwhile in another pan heat 2 tbsp of oil
- Add cumin seeds and allow to crackle, add diced onions, garlic and ginger
- Once the onions are soft but not brown, add the chopped tomatoes.
- Add the dahl spice blend and salt. Simmer on a low heat til the tomatoes reduce (10 mins)
- Add the dahl to the tomato mixture and add as much of the 400ml of water as you require for your desired consistency. Carefully stir.
- Taste and add more salt or spices if needed, simmer for 10-15 mins.
- Add the juice of 1/2 lemon, stir and finish off with fresh coriander