Chickpea Flour (Besan) Poore |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave oven (1 to 2 minutes) or the conventional oven (10 minutes at 375 degrees F). Healthy Alternative: Make on a heavy skillet, using oil spray or very little oil. Use them as wraps and fill with sauteed vegetables or beans. Ingredients:
1 1/2 cups gram flour, sifted (besan) |
1/2 cup buttermilk |
oil, to pan-fry |
1 finely chopped onion |
1 teaspoon chopped green chili pepper |
1/2 teaspoon grated ginger |
1/2 teaspoon black pepper |
1 teaspoon salt |
Directions:
1. Mix everything together (except oil) with a whisk or your hand.
2. Add more buttermilk if needed, to make a thick consistency batter, as for pancakes.
3. Heat a griddle (or skillet) on medium heat.
4. Grease with 1 teaspoon of oil the first time only.
5. Pour 2 tablespoons of batter and spread evenly and thinly with the back of a serving spoon into a round shape.
6. Add 1/2 teaspoon of oil around the edges.
7. Cook for 1 to 2 minutes until the top appears dry and the bottom has just begun to brown.
8. Turn over with a flat spatula; brown the other side very lightly, adding 1/2 teaspoon of oil around the edges.
9. Make all the crepes the same way.
10. Serve hot with any chutney.
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