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Chickpea Flour Pancake


30 minutes


4 persons


  • 1 cup chickpea flour

  • 1/4 cup semolina/sooji

  • 1/4 teaspoon baking powder

  • 1/4 cup finely chopped onion.

  • 1/4 cup finely chopped tomato.

  • 1/4 cup finely chopped carrot.

  • 1/4 cup mustard seeds

  • Curry leaves

  • 2 tablespoon oil (not part of the pack)

  • Salt to your taste (not part of the pack)1/4 cup curd (not part of the pack) or substitute with sour cream, coconut cream or buttermilk


  • Heat oil in a heavy bottomed pan over medium heat.

  • Add mustard seeds and curry leaves to the pan.

  • Add finely chopped vegetables and sauté until caramelized.

  • Transfer the vegetables to a bowl and set aside to cool slight.

  • To the bowl with caramelized vegetables, add chickpea flour, curd, baking powder and salt.

  • Mix well to combine all ingredients into a smooth batter.

  • Heat a tablespoon of oil in a flat non-stick pan over medium heat.

  • Rub the cut side of an onion half over the surface of the pan, then remove the onion.

  • Pour a ladle full of batter onto the pan and spread it into an event layer.

  • Cook for 1 minute until bubbles appear on the top side.

  • Flip the pancake and cook until the other side is golden brown.

  • Remove the pancake from the pan and serve hot.

Serving Suggestion

Serve with a chutney of your choice

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