Besan Protein Pancake
This recipe has been provided by my teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. It is a wonderfully filling savoury breakfast or goes well as a light and easy lunch. Besan (also known as Black Gram or Kala Channa) is rich in iron and is known to strengthen the muscles and bones. It’s also ideal for diabetic patients because of its action in assisting metabolism. It’s very good for asthma and bronchitis. It’s especially good for Kapha and Pitta and any Kapha aggravation and in Spring and Winter. This recipe is really quick and easy and does not require any special ingredients beyond what you may already have in the house.
Serves 2
Ingredients
1/2 cup besan (‘Black Gram’) flour
1/2 medium red onion, finely chopped
Sea salt, per taste
1 tsp ajwain seeds
1 tsp cumin seeds
1/4 tsp turmeric
1 handful coriander, chopped (optional)
200 mL water
Ghee for cooking
Lemon for garnish
Method
In a large bowl mix flour, onion, salt, ajwain, turmeric & cumin seeds, and coriander (optional).
Add water gradually & mix well to make a batter, ensuring no lumps of flour remain. Prepare batter well. Batter should not be too thick nor too runny.
Heat a ‘Tawa’ or non-stick pan and drizzle on 1 teaspoon of ghee.
Spoon 2-3 tbsp of batter onto pan and spread to make a pancake.
Shallow fry for about ½ minute. (Flame should be medium, not too low or too high.
Flip over and cook on other side for ½ minute.
Spoon a little more oil or ghee on the sides of the pancake to create a golden-brown colour and make it crisp.
Flip it one more time and cook for about 10 seconds. Cook well from both sides, evenly in centre and around edges. The finished pancake should have a slightly darker colour than those in the above image.
Serve hot with chutney and lemon wedges.
