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Tomato Pancakes Recipe

Spicy Rice and Chickpea Flour Pancakes with Tomato

Mix together to make a thin batter:
1 cup chickpea flour
3/4 cup rice flour
1/4 cup tomato, chopped
2 Tablespoons onion, chopped
1 Tablespoon cumin/coriander powder
1/2 Tablespoon fresh hot green pepper, chopped
1/2 Tablespoon fresh coriander leaves (cilantro), chopped
1 teaspoon salt
1 teaspoon oregano seeds (ajama)
1/2 teaspoon turmeric
1/4 teaspoon cumin seeds
1/4 teaspoon hot red pepper powder, or to taste pinch hing
1/2 clove garlic, minced
1 3/4 cups warm water or more to make a thin batter
Pour 1/4 cup onto a well-heated griddle. Sprinkle about a teaspoon of oil on the top of the pancake. Flip when browned on the first side. Brown lightly on the second side, fold in half, and remove from the pan. Repeat until all the batter is used up.
Serve this hot with Yogurt Chutney, pg. 48.
Category Breads
Servings 12 Serving Size 1
Calories 67 Protein g
Fat 0 g Carbohydrates13 g

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