For vegetarians or vegans, this pancake made of fiber cum protein-rich chickpea lentil flour and vegetables can be enjoyed on its own or with sourdough bread.

Prep Time

15 minutes

Making Time

5 minutes

Yields

6 pieces

Ingredients

• 2 cups of gram flour
• 1 cup of grated carrots
• ½ cup of finely chopped capsicum
• ½ cup of chopped onions or chopped cabbage leaves can be added
• 3-4 chopped fresh green chilies
• 1 big chopped tomato
• 2 tbsp of sesame seeds
• 1 tsp carom seeds
• ¼ tsp turmeric powder
• ¼ tsp of red chili powder
• Sea salt to taste
• Ghee or cooking coconut oil

Directions:

• In a bowl add the gram flour and some water to form a semi-liquid consistency batter
• Add all the ingredients except the oil and tomato into the batter and mix well
• Add the tomato last and mix gently with the batter
• In a pan heat 1 tbsp ghee or the cooking coconut oil
• Pour ¼ cup or 4 tbsp of the batter into the pan and spread it out thinly into a round shape
• Cook on low heat, when done turn side and cook till done
• Serve hot and enjoy with sauce. Can be used as a sandwich filling too

Notes:

If you enjoyed the recipe please feel free to share with your family and friends. Do share in the comments below if you made it with some other vegetables or any tips to make it even better!

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.