Gram flour Pancakes

  Gram Flour Pancakes- Besan ka Cheela
chickpea flour pancake
chickpeas flour pancakes
Easy, Airy, Fluffy, Savoury, Lacy, Healthy, Vegan, Gluten-free, packed with protein, filled with fibre and super quick.

These pancakes can be put-together with few necessary ingredients and can be enjoyed as a quick breakfast or a light dinner- winner amongst the children and the grown-ups alike.

Gram flour or Besan is all you need to turn these describers into real food. I have made these- Besan ka Cheela as in Hindi, so many times,  that now I can confidently say I have mastered making pancakes almost with any lentil-flour available to me.

I  wanted to keep this recipe simple and hence have completely abandoned all the vegetables and nutty and seedy bits this time. But, if you like, you can enhance the nutritious value of these small round stuff with any veggies and create a  vegetarian version of omelettes with no eggs, the gram flour is so easy to work with.

If you fancy making the vegetarian-omelette, the types of vegetables have no limit; you can choose anything from onions, spring onions, tomatoes to spinach, peppers, cabbage etc. But the key lies in chopping them fine, else the spreading of the batter can be a task, plus bumpy vegetables don't appeal to the shape of the pancakes-finely chopped vegetables cook slightly quicker too.

My top-tip will be to add finely chopped dill leaves, and they do magic to this recipe. Try it!

Now, before we dive into the recipe, it is worth noting that I have used the Besan flour, the authentic brown split gram flour that is milled to an excellent consistency. But If you can't get a hand on this flour, one can easily use chickpea flour, and it still works the same. Here is the recipe.

GRAM FLOUR PANCAKES- BESAN KA CHEELA
chickpea flour pancake

Preparation Time: 5 mins
Cooking Time: 25 mins
Total Time: 30 mins
Makes: ABOUT 6 PANCAKES

INGREDIENTS:
1 cup besan flour or chickpeas flour (sieve the flour to remove any lumps)
3/4th cup of plain water or as needed (use the same container that you used to measure the flour)
1 tsp lemon juice
½ tsp Himalayan salt
½ tsp turmeric powder
¼ tsp cayenne pepper or chilli powder
2 tbsp sesame seed oil or olive oil

DIRECTIONS:
Step 1: Put all the dry ingredients into a mixing bowl and first add ½ cup of water and using a wire whisk or a fork, STIR and make a lump-free mix. Further, add the remaining water and adjust the mixture to form a smooth, pouring consistency batter. If adding any veggies, chop them very finely and add them to the batter.

Step 2: Heat a non-stick skillet or a pan over medium heat. Use a pastry brush and grease the pan with the oil. I fancy round pancakes, hence I make the best use of the egg pan that I have.

Step 3: Ladle some of the batters into the centre of the pan, bring the heat down and slowly swirl the batter to coat the edges uniformly and cook for about 2 mins on one side.

Step 4: Loosen the edges using a spatula and flip or turn the pancake to cook on the other side for another 2 mins until the crispy golden lacy look is achieved.

Step 5: Stack the pancakes on a paper towel and keep them warm until the other pancakes are cooked.

Step 6: Stir the batter each time for the next pancake and continue making the pancakes with the remaining batter. Serve them warm with any accompaniment of your choice.

Serving suggestions: Serve them hot or warm but never cold.

Any sauce, dip, ketchup or plain Yogurt or even Hummus is a great combo to go with these golden crepes.

gramflour pancake


We enjoyed them with a homemade tomato sauce, and the breakfast was yum! Totally yum!

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TRIED MAKING THIS RECIPE?

Please leave your comments and share your thoughts below.

Haseena

3 comments:

  1. Simple yet packed with protein!!!! This seems to be perfect breakfast or evening light meal:) will surely try and let you know.:-D

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  2. Haseena.. So good to read such a detailed recipe dear.. Shall try this weekend n let you know kano.. 😍💕

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  3. This comment has been removed by the author.

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