Golden Chickpea And Rice Pancakes Recipe

About this recipe

Golden Chickpea and Rice Pancakes are the ultimate savory breakfast option for vegetarians seeking a protein-packed meal to start the day. Made with nutrient-rich chickpea flour and rice flour, these pancakes are flavored with aromatic spices like cumin and turmeric, and enhanced with fresh ginger, coriander, and green chilies. Not only are they delicious, but they're also free from dairy and nuts, making them allergy-friendly. The texture is crispy on the outside and soft inside, and they pair excellently with chutneys or just a dollop of plant-based yogurt. Preparing these pancakes is a breeze, requiring only simple pantry ingredients and a quick frying process. Perfect for gym-goers and busy mornings, these pancakes offer a boost of energy and muscle-recovery protein while tantalizing your taste buds with vibrant Indian flavors.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• - Coriander Powder
• medium Chilli Green Long
• loose Ginger
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• - Rock Salt

Instructions

1. 1. In a mixing bowl, combine chickpea flour, rice flour, turmeric, cumin, and rock salt.
2. 2. Add grated ginger, chopped coriander, and green chili to the dry mixture.
3. 3. Gradually pour in water, whisking continuously to form a smooth, lump-free batter.
4. 4. Heat a non-stick frying pan and brush it lightly with oil.
5. 5. Ladle a small amount of batter onto the pan and spread it evenly into a pancake shape.
6. 6. Cook the pancake on medium heat until the edges turn golden and the surface sets.
7. 7. Flip the pancake carefully and cook the other side until crispy and golden brown.
8. 8. Repeat the process with the remaining batter, adding oil to the pan as needed.
9. 9. Stack the cooked pancakes on a plate and garnish with additional coriander if desired.