Fluffy Savoury Pancakes

Fluffy on the inside and crispy on the outside – the perfect combination of textures! Serve these soft savoury pancakes with dhal for a filling lunch or have it just on its own for breakfast.

Ingredients

• 1 cup chickpea flour

• ½ cup rice flour

• ½ cup urad (black gram) flour

• 1 Tbsp fresh/dried coriander leaves

• 1 Tbsp fresh/dried fenugreek leaves (kasoori methi)

• Salt to taste

• ½ tsp turmeric powder

• ½ tsp coriander powder

• ½ tsp cumin powder

• ½ tsp red chilli powder

• ½ tsp fresh ginger, minced

• ½ tsp fresh garlic, minced

• ½ tsp fresh green chilli, minced

• 1 Tbsp brown sesame seeds

• Water, as required, at room temperature

• 1 Tbsp lemon juice

• 1 Tbsp oil

• ¼ tsp bicarbonate of soda

• ½ tsp Eno

Method

1. Sift together chickpea flour, rice flour and urad flour.

2. Add coriander leaves, fenugreek leaves, salt, turmeric powder, coriander powder, cumin powder, red chilli powder, ginger, garlic, green chilli and sesame seeds. Don’t mix yet.

3. Slowly add water and use a whisk to gently combine all the ingredients. Add enough water to form a thick pancake batter.

4. Add lemon juice and oil. At this point, you can let the dough rest if you’d only like to use it later.

5. When you’re ready to make the pancakes, add bicarbonate of soda and Eno. Mix gently to combine the bicarb and Eno evenly into the batter.

6. Pour a ladle-full of the batter onto a non-stick flat frying pan set on medium heat. As the dough starts to bubble, using a tablespoon drizzle some oil around the edges of the pancake. Allow to cook through and then flip with a spatula.

7. Drizzle some more oil around the edges, which will allow the outside to get crispy. I prefer to use odourless coconut oil since it doesn’t leave fried food with an oily texture. Serve immediately.