Are you wondering what to make for breakfast tomorrow? Try out my Savory Poora. You can call it Indian Savory Crepes or Indian Pancakes, whatever you want to call it but it’s worth a try.
This dish is a great camouflage to hide veggies from your kids. They would be eating a pancake which is loaded with healthy benefits. Checkout why you should eat this Savory Poora.
- Besan Flour (Chickpea Flour) is high in protein.
- Besan Flour (Chickpea Flour) may be higher in fat then wheat flour but its has healthy unsaturated fats which can lower cholesterol.
- Besan Flour (Chickpea Flour) is high in Folate which is critical for the production of proteins and genetic material.
- Besan flour (Chickpea Flour) delivers a boost of iron, which is well known for its role carrying oxygen, iron also functions as an antioxidant and it’s needed for the production of collagen.
- Besan Flour (Chickpea Flour) is high in magnesium. Magnesium causes muscles to relax, which helps maintain vascular health and regulates blood pressure
- Besan Flour (Chickpea Flour) has high Phosphorus. Phosphorus combines with calcium to form the primary compound used to build bones. It also carries lipids through the body and activates enzymes that produce energy.
Let’s not forget all the veggies that are going in this batter and they all have good healthy benefits to your body.
Is this enough knowledge to get you started on trying out Savory Poora?
Savory Poora (Indian Crepes/ Indian Pancakes)
Preparation Time: 15minutes
Serving: 4 Pancakes
- ½ cup Besan Flour (Gram Flour/Chickpea Flour)
- ¾ cup of Luke Warm Water
- 4 spring onions finely chopped up
- Handful of Fresh Coriander Leaves finely chopped up
- 1 long carrot stick grated
- 1 red bell pepper finely chopped
- 4 or 5 florets of a Cauliflower grated
- 3 green chilies finely chopped
- ¼ teaspoon of grated ginger
- ½ teaspoon of salt
- ¼ teaspoon of red chili powder
- ¼ teaspoon of cumin powder
- ¼ teaspoon of coriander powder
- In a mixing bowl add Besan Flour and slowly mix the warm water and quickly stir till you get a thin liquid batter. Mix quickly to avoid getting lumps of flour. If you see that they are some lumps you can use your hands to break the lumps up and make it a smooth thin batter. This batter should be like a pancake batter.
- Mix all the ingredients in the batter and stir nicely till everything is evenly mixed up.
- Heat the skillet on medium heat. Spread 1-2 tsp of olive oil. You will need to stir the batter every time you spoon it out. Pour a little of the batter into the skillet, just enough to make a round shape the size of a small serving plate. You can turn and tilt the skillet to spread the batter evenly. Let it set. Sprinkle a bit more oil on the edges and on the top of the pancake. Let it cook for 3-4 minutes, lift the pancake and flip it over. Press it down with spatula. Let it cook for 3-4 minutes. The edges of the pancakes should be crisp when done.
- Transfer to a serving plate. It is best when eaten immediately.
- You can eat these with green mint chutney or ketchup.
- I love to serve this to dish to my kids in the morning, and they have no idea how many veggies are going in their tummy since everything is so finely mixed in the batter. Make it fun and make small size pancakes and serve it with ketchup to your kids and they will love it.