Fluffy Besan Pancakes With Spiced Vegetable Topping Recipe

Indian cuisine · 528 calories

Fluffy Besan Pancakes with Spiced Vegetable Topping recipe

About this recipe

Start your morning with Fluffy Besan Pancakes with Spiced Vegetable Topping, a wholesome and flavorful Indian breakfast. Made with chickpea flour, these golden pancakes are packed with plant-based protein and cooked to perfection. The spiced vegetable topping, featuring a vibrant mix of sautéed frozen vegetables, turmeric, ginger, and chili, adds color, texture, and a burst of flavor. This meal is a great way to fuel your day with 38g of protein and 18g of fiber, keeping you satisfied and energized until lunchtime. With a quick prep and a total cook time of just 35 minutes, this breakfast is perfect for busy mornings or weekend brunches. Pair it with a refreshing cup of chai or your favorite herbal tea for a delightful start to your day!

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 50 g Puramate Baking Soda
  • 100G Sur Black Salt
  • 500 G Pink Salt Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Frozen Mixed Vegetables
  • - Ginger Powder
  • - Red Chilli Powder
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. In a mixing bowl, combine chickpea flour, baking soda, black salt, pink salt, turmeric powder, and cumin seeds.
  2. 2. Gradually add water while whisking to form a smooth, lump-free batter. Let it rest for 10 minutes.
  3. 3. Heat 1 tablespoon of vegetable oil in a pan over medium heat and sauté the frozen mixed vegetables until tender, about 5 minutes.
  4. 4. Add ginger powder, red chili powder, and freshly grated turmeric to the vegetables. Cook for another 2 minutes until fragrant.
  5. 5. Heat a non-stick pan and lightly grease with a few drops of oil.
  6. 6. Pour a ladleful of the batter onto the pan and spread it gently to form a pancake. Cook for 2-3 minutes on one side.
  7. 7. Flip the pancake and cook for another 2 minutes until golden and cooked through. Repeat with the remaining batter.
  8. 8. Transfer the pancakes to serving plates and top them with the spiced vegetable mixture.
  9. 9. Garnish with freshly chopped coriander leaves and a drizzle of lemon juice before serving.