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Gujarati Besan Pancakes These pancakes are made with Besan, a very finely ground flour made from toasted Chick Peas. In Gujarat State in western India the pancakes are generally made large to look something like an omelet. You can also make them small and then reheat them to make them crispy. Serve the pancakes as a first course or as a side dish. Try them with Kheera ka Raita & Til ki Chutney. 2 Tbls Sesame Seeds 1 cup Besan Flour (ground Chick Pea Flour) 1/2 cup Tomato (peeled, seeded, very finely chopped) 2 - 4 fresh Green Chilis (finely minced - with OR without seeds) 1/4 cup fresh Coriander Leaves (Celantro) (finely chopped - NO stems) 1/4 tsp ground Turmeric 1/2 tsp Salt about 1 cup Water Ghee OR Oil for frying 1. In a small pan, dry roast Sesame Seeds until the take on a rich golden color. -shake pan constantly so as not to burn the seeds minutes. -this may take 1 - 2 minutes. 2. Immediately pour Sesame out of hot pan into large mixing bowl. 3. Add Besan Flour, Tomato, Green Chili, Coriander Leaves, Turmeric & Salt. 4. Mix well while adding water to get a medium thick batter. 5. Set batter aside 15 minutes. Batter will thicken slightly. 6. After 15 minutes, add a little bit more water if necessary to get a medium thick batter. 7. Heat large fry pan to very hot, add Ghee or Oil to coat pan well (about 1/16"). 8. Drop tablespoons of batter onto hot pan for small pancakes. (about 2" diameter) 9. After about a minute, start checking pancakes, (they will NOT bubble on top like traditional pancakes) -Turn when they become well browned on the bottom. 10. Remove finished pancakes to paper towels to drain. 11. These small pancakes may be made ahead & refrigerated the day before. -when first fried and drained, they may not be crisp. -In fact, they will probably be soft and limp. This is normal. -later or the next day, reheat them in the oven at 275º - 300ºF for 10 - 15 minutes or until they crisp up. -be careful - they burn easily during this step! 12. Serve |