This recipe is an incredible breakfast option for vegetarians, vegans, and those who need to eat gluten free. The taste is both sweet and savoury, and can be served with a delicious chutney of your choice. The recipe is slightly adapted from my mentor, Dr Ajit, as he has offered it as a part of my certification training in Ayurveda.
– 1 slightly heaped cup of Besan Flour (just over 250 ml)
– 1 red or brown onion, chopped finely
– Salt to taste
– 1 tsp of Ajwain Seeds (You can get these from an Indian grocer)
– 1 tsp Cumin seeds
– 1/4 tsp ground Turmeric
– 1 small green chilli (omit in Summer, and for Pitta constitutions)
– 1 1/2 cups of water
– Ghee (or rice bran oil) for cooking
– Fresh Coriander (for garnish)
– Chutney of choice, to serve with pancakes
- In a large bowl, mix besan flour, onion, salt, ajwain, turmeric, and cumin seeds.
- Add water slowly, & mix well to make a batter, ensuring no lumps of flour remain.
- Heat tawa or non stick pan to medium heat, and drizzle on 1 teaspoon of ghee (or oil).
- Spoon 2-3 tbsp of batter onto pan and spread to make a pancake.
- Lightly cook for about 30 seconds or so.
- Flip over and cook on other side for 1⁄2 – 1 minute.
- Option to spoon a tiny little more oil or ghee on the sides of the pancake to make it crisp.
- Flip it one more time and cook for a few more seconds, either side.
- Serve hot with chutney and freshly chopped coriander (cilantro).
This recipe is great for a sluggish lymphatic system/water retention, diabetic cases, asthma, and bronchitis conditions. It is also wonderful for vegans and vegetarians, especially when they are not eating enough protein. Good for Kapha & Pitta constitutions and Kapha aggravations, these protein pancakes are best eaten in Winter and Spring.
Delicious to consume with a cup of home-made Ayurvedic Chai on the side!