* Exported from MasterCook *
Spicy Crisp Chickpea Pancakes - Indian
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup gram flour -- (chickpea or garbanzo flour) generous
1/2 teaspoon cumin seeds
1/4 teaspoon ajowan seeds -- or black sesame, or black onion seeds, or nigella seeds
1 1/2 teaspoons peeled and grated gingerroot
2 garlic cloves -- peeled and grated
salt -- to taste
1/4 teaspoon turmeric
2 tablespoons chopped cilantro leaves
1/2 onion -- minced
1 small tomato -- chopped
2 teaspoons lemon juice
1 tablespoon vegetable oil -- (1 to 2)
Whisk 1/2 ,to a scant 2/3, cup of water into the gram flour, making sure
there are no lumps. Add all the remaining ingredients except the oil and
mix well. Taste for seasoning and adjust if necessary. The batter should
have the consistency of heavy cream.
Heat around 1/2 - 3/4 teaspoon of the oil in a cast-iron griddle pan and
pour in one-quarter of the batter, to make a pancake about 6 inches in
diameter. Cook for one to two minutes, or until lightly golden on the
base, then drizzle another 1/2 - 3/4 teaspoon of oil over the top and flip
the pancake over. Cook, pressing down to help the edges crisp up. Once the
base is golden, take out and repeat with the remaining oil and batter.
Serve hot, with spicy ketchup or Coastal Coconut Chutney (see below).
MAKES 4 PANCAKES
These are known as chillas and are a high-protein, gluten-free savory
pancake. They are eaten as they are, with spicy ketchup or chutney (see
below), for breakfast or as a snack. Very quick to make, the pancakes are
nutritious and filling, so are popular in vegetarian Indian homes. I also
love them for an easy lunch with some simple vegetables on the side.
Coastal Coconut Chutney
1 cup grated coconut, generous
1 to 2 green chilies
1/4 ounce peeled gingeroot
1 pinch salt
1/2 cup creamy Greek yougurt, scant
1 1/2 Tablespoon Bengal gram, (chan dal)
1 Tablespoon lemon juice
water, as needed
1 Tablespoon vegetable oil
2/3 teaspoon mustard seeds
8 curry leaves
Place generous 1 cup grated coconut 1-2 green chiles, 1/4 ounce peeled
gingerroot, a pinch of salt, and scant 1/2 cup creamy Greek yogurt in a
blender. Dry roast 1 1/2 tablespoons Bengal gram (chana dal) until colored
all over, then tip into the blender with 1 tablespoon lemon juice. Blend
until smooth, adding water to help. Heat 1 teaspoon vegetable oil in a
pan, then add 2/3 teaspoon mustard seeds. When the popping dies down, add
8 curry leaves and cook for 10 seconds longer. Pour this into the chutney
and stir it all together. Taste, adjust the seasoning and lemon juice,
then serve
MAKES 3/4 CUP
A really lovely chutney from the South, this adds texture, creaminess and
heat.
Cuisine:
"Indian"
Source:
"Indian Vegetarian Feast by Anjum Anand, 2013"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"4 pancakes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.1%
calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 1357 0 0 0 0 0 0 0 0 0
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