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Besan and Rice flour Pancakes


These delicious savoury pancakes can be made out of mung daal flour or besan (or chickpea) flour. Both taste great but besan flour is usually a little easier to access. These pancakes are great served with mango chutney for breaky or with vegetable subji  for lunch. They also make a lovely accompaniment to soups – a tasty alternative to bread.

Besan & Rice Flour Pancakes
By Nadia Marshall

Chickpea flour is gluten-free, has a low GI of about 27 and is quite high in protein (chickpeas are about 19% protein). It is a good source of dietary fibre, magnesium and copper and a very good source of folate.

From an Ayurvedic perspective besan flour is sweet, cooling, pungent, dry and rough – so it is balancing to Pitta and Kapha and can aggravate Vata. This is one of the reasons why we cook it in a reasonable amount of ghee – to help balance its dry/rough qualities and make it more suitable for Vata constitutions. It is cooked with asafoetida to help reduce its gas-forming qualities.


Besan & Rice Flour Pancakes

INGREDIENTS:
1/2 cup besan flour (or mung daal flour)
1/2 cup rice flour
1/s tsp  turmeric powder
1 tsp cumin seeds
1 tsp garam masala (ground fennel, coriander & cumin in equal parts)
1 tsp ginger powder
1/8 tsp hing/asafoetida powder
pinch salt
handful of fresh coriander leaves
approx 1 & 1/2 cups of water
1 tbsp ghee
extra ghee for frying

METHOD:
Make a batter with water, 1tbsp of oil and the flours to resemble pancake consistency. Add all of the spices, fresh coriander, and season with salt to taste. Heat a pan suitable for making pancakes to a moderate heat and add a little oil or ghee, ladle in the desired amount of mixture. Cook until the top surface becomes dry. Sprinkle with a little oil and turn over then cook until the underside is starting to brown. Remove onto a plate or food warmer and cover to keep warm while cooking the remaining pancakes. 

NOTE: If you season a cast iron pan with salt and oil and keep it especially for the task, you will not need oil to start. If using non-stick pans discard pan if any sign of deterioration to the cooking surface.

Serves 2, gluten free

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**Organic besan flour, rice flour, ghee and most of the spices are available from Santos Organics**

 

Nadia Marshall is an Ayurvedic Consultant & Cook, Health Writer and Director of the Mudita Institute & Health Clinic in Mullumbimby. The Mudita Institute cookbook, “WARMTH” is available as a FREE download from their website at www.muditainstitute.com