Margarita's International Recipes
These pancakes are quick and easy to make but I was underwhelmed by their flavor. You are supposed to eat them with cilantro chutney, I didn't have any and I'm not a huge fan of it so I didn't bother to buy or make it. Instead, I ate some with a curry I had previously done and some more by itself. I found that they were too plain on their own, and too heavy to go with the curry.
- chickpea flour
- chopped cilantro
- pinch turmeric
- salt to taste
- water as needed
- 1 Tbsp cooking oil
Mix the flour, chopped cilantro, turmeric and salt in a bowl. Add enough water to get a batter the consistency of cake batter, neither too liquidy or too thick. Mix well.
Heat the oil in a skillet over low heat. Pour about 1/3 cup of batter and cook until it starts bubbling up on the sides and it's golden brown, turn and cook until golden brown.
Adapted from Darshita Lakkad's recipe at Gujarati Recipes
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