Perhaps the only thing slightly uncommon about this super healthy and tasty breakfast pancake is chickpea flour. This ingredient, called besan in Hindi, is commonly found in (USA) in all Indian/Mediterranean grocery stores, International farmers market and upscale grocery stores like Whole Foods and Trader Joe’s. So now you can’t give me an excuse about not finding it !!!
Raghavan Iyer of 660 Curries fame takes this (North) Indian breakfast staple, called chilla, and adds a little gourmet-ness to it by way of chopped spinach. In the process, not only does he create something very healthy, he also ensures the green speckled yellow pancakes looks attractive on the plates :). You can eat it dipped in a yoghurt based dip like raita or tzatziki or choose to serve it with grilled chicken/lamb for a satisfying meal. Know that this is a very healthy and filling dish, which means that diet will stay on track !!!
Ingredients: Serves 8 people
1 cup chickpea flour
1 tsp salt
1/4 tsp turmeric (optional but add it if you want that lovely yellow hue)
3/4 cup water
1 cup packed chopped (baby) spinach
1 tomato, seeded and finely chopped
1/4 cup chopped cilantro
1 jalapeno, finely chopped (optional)
3 tbsp oil for cooking
1. In a bowl whisk the chickpea flour with the salt and turmeric. Add water and whisk to a smooth batter. Now add the chopped spinach, tomato, jalapeno and cilantro to make a batter for the pancake.
2. In a non stick skillet, brush some oil and pour about 1/4 cup batter to make a 4-5 inch round pancake. Cook on medium high for about 3-4 minutes. Flip and cook for another 2- 3 minutes till golden on both sides. Serve warm.