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“This recipe came from Indian Culinary Center. I was looking for any recipe to use my chickpea flour and I love it! It came out great, delicious.”
READY IN:
40mins
SERVES:
4-6
YIELD:
3 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add salt, cayenne, onion, ginger, tomato, chiles, garlic and cilantro. Mix well and set aside por 15 minutes.
  2. Place 1/2 tablespoon of oil in a skillet(preferably nonstick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread( as if making a crepe). Cover and cook for three minutes. Turn over and cook, uncovered, for one more minute; it should be golden. repeat with remaining batter, stirring before using.
  3. Serve hot with chutney.

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