Description
A delicious and nutritious Indian pancake made with chickpea flour, mixed vegetables, and mushrooms, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup chickpea flour (besan)
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/4 cup grated carrot
- 1–2 green chilies, finely chopped (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions
- In a large mixing bowl, combine chickpea flour, chopped mushrooms, onion, bell pepper, carrot, green chilies, cumin seeds, turmeric powder, and salt.
- Gradually add water and whisk to form a smooth, pouring batter (similar to pancake batter consistency).
- Heat a non-stick pan or tawa over medium heat and lightly grease with oil or ghee.
- Pour a ladleful of batter onto the pan and spread evenly into a circle.
- Cook for 2-3 minutes until the bottom is golden brown, then flip and cook the other side for another 2 minutes.
- Repeat with remaining batter. Serve hot with chutney or yogurt.
Notes
For a vegan version, use oil instead of ghee. You can add other vegetables like spinach or grated zucchini. Adjust spice level by adding or omitting green chilies.
Nutrition
- Calories: 180
- Sugar: 4 g
- Fat: 6 g
- Carbohydrates: 22 g
- Protein: 8 g