Gram Flour Turmeric Pancakes
"These pancakes have a silk-like texture and are much enjoyed by my family and my friends. I discovered this recipe while on my travels to Gujarat, but I have changed it slightly by using coconut milk yogurt and adding different spices to change the flavours—you can add any spices you like, according to your taste. These are delicious served with some coconut milk yogurt or your favourite chutney."—Romy Gill
Zaika by Romy Gill is published by Seven Dials and is available now.
- 1 cup gram flour
- 1/2 tsp baking powder
- 1 tsp nigella seeds
- 1/2 tsp fennel seeds, crushed
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp Kashmiri red chile powder
- 1 tsp salt
- Handful of chopped cilantro
- 1 cup coconut milk yogurt
- Sunflower oil, for frying
- Coconut milk yoghurt or chutney to serve (optional)
To make the batter, sift the flour and baking powder into a mixing bowl, then add all the spices, salt and cilantro and mix well. In a separate bowl, whisk the yogurt and 1/2 cup water, then add to the spiced flour and slowly pour in another 1/4 cup water, stirring to blend. Leave to rest for 20 minutes before making the pancakes.
Heat a non-stick pancake or small frying pan over a medium heat, then once the pan is hot, brush with oil evenly, then with a ladle carefully pour in a half ladleful of the batter and immediately spread with the back of the spoon to form pancakes. Brush oil on top and cook for 2 to 3 minutes on each side. Check if the pancake is fluffy and cooked on both sides. Repeat to cook the remaining pancakes.
Serve with a dollop of coconut milk yogurt or your choice of chutney.
8 to 10 servings