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.