Classic Savory Indian Chickpea Flour Pancakes

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Bombarded by local fare of burgers, pizzas and pasta, it’s easy to forget the many flavors that the world has to offer, including the very fragrant cuisine of India. To remedy our mono-lined meals, I’d like to introduce a new completely dairy-free cookbook: Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook. In addition to some tidbits about this title, I’ve been given a sample recipe for some stunning chickpea flour pancakes to share.

Classic Savory Indian Chickpea Flour Pancakes - a naturally vegan, dairy-free, gluten-free, healthy recipe featured from Vegan Richa's Indian Kitchen.

Filled with stunning photography, Vegan Richa’s Indian Kitchen is a delight for all senses.

Richa starts by taking us through the spices of India, Vegan Richas Indian Kitchen Cookbook - sample recipe for Classic Indian Chickpea Flour Pancakesoffering substitution tips for the few items that may not be found at conventional stores (though we easily found all of them online). She then discusses and offers advice on other ingredients and equipment for best results.

Richa then moves briskly into the recipes, which seem to have a savory focus overall. If you are cutting down on sugars, I highly recommend Vegan Richa’s Indian Kitchen as even the breakfasts and snacks are surprisingly light on sweet stuff. There is a dessert section, but most of those enticing treats still have wholesome appeal.

For a taste of each chapter, Vegan Richa’s Indian Kitchen includes:

  • Mom’s Chickpea Flour Pancakes (Breakfast; Recipe below)
  • Street-Style Tempeh Wraps (Small Plates & Snacks)
  • Maasi’s Nepali Potatoes (Sides & Dry Vegetable Curries)
  • Sprouted Mung Bean Curry with Dinner Rolls (Dals – Lentils & Beans)
  • Vegan Paneer and Spinach in Tomato Sauce (Main Dishes)
  • Puffy Restaurant-Style Naan (Flatbreads)
  • Saffron Cream Popsicles (Dessert)
  • Chickpea Tofu (Chutney’s, Spice Blends & Basics).

Hungry yet? Well order Vegan Richa’s Indian Kitchen and whip up a batch of these chickpea flour pancakes while you wait for it to arrive!

Classic Savory Indian Chickpea Flour Pancakes - a naturally vegan, dairy-free, gluten-free, healthy recipe featured from Vegan Richa's Indian Kitchen.

In reference to these chickpea flour pancakes, Richa says:

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder. Add finely chopped vegetables such as zucchini.

Classic Savory Indian Chickpea Flour Pancakes - a naturally vegan, dairy-free, gluten-free, healthy recipe featured from Vegan Richa's Indian Kitchen.

Special Diet Notes: Chickpea Flour Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based and vegetarian.

4.3 from 3 reviews
Classic Savory Indian Chickpea Flour Pancakes
 
Prep time
Cook time
Total time
 
Recipe from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
Author:
Serves: 8 to 10 servings
Ingredients
Instructions
  1. In a bowl, combine the chickpea flour and ¾ cup water. Whisk to get a smooth consistency. Whisk in another ½ to ¾ cup water to make a thin lump-free batter. (If using besan, you will need less water).
  2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Let the batter sit for 5 minutes.
  3. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to ⅓ cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
  4. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

28 Comments

  1. I just had these yummy pancakes and I am now very curious about the cookbook, If the rest of the dishes are this easy and delicious! Thank you for sharing the recipe, I think it will be my go to pancake recipe from now on, as I have a low-carb diet. Though I have to add that adding just 1 egg made a great difference to my pancake composition, that first pancake broke to pieces when frying, but it still was a good nibble 😀

  2. Just tried this recipe. It was delicious. I wanted to make more, but I’m out of fresh Cilantro. Had no cumin seeds, so I used cumin powder. Looking for more recipes that use besan!

  3. Pingback: Vegan Richa's Indian Kitchen | Vegan Miam

  4. Pingback: 6 Delicious Gluten Free and Dairy Free Bread Recipes

  5. I believe you’ve just introduced me to a MUST HAVE cookbook! If this recipe is representative of the rest of the book, I’m totally sold. Love everything about it!

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