When it comes to anything approaching a dosa, I still need a lot of work. The flavour is there but making it all look really pretty is a real art form. That’s fine as I’ll keep practicing and will master it someday.
That said, the flavour is all there! Whether you use my dosa recipes or this gram flour pancake, you won’t be let down!
We love this spicy breakfast pancake. Sometime we serve it topped with fried egg or cheese but today I decided to serve it with the coriander raita I used in this recipe. This recipe works great as a lunch wrap by the way. Simply use the gram flour pancakes instead of tortillas and fill it with your favourite lunchtime filling.
Note: You may need to adjust the heat of your pan when making. If it is too hot, the batter becomes clumpy. Just reduce the heat a little and start again.
International & UK Orders
- 250ml sifted gram flour
- 250ml water
- 1/2 teaspoon ajwain (carom seeds)
- 1 small bunch of fresh coriander - finely chopped
- 1 teaspoon paprika powder
- 1 teaspoon turmeric powder
- 1 tablespoon fresh garlic and ginger paste
- Salt and pepper to taste
- 1 teaspoon vegetable oil.
- Pour the flour and the garlic, coriander and spices into a large bowl.
- Add the water and whisk into a batter.
- Heat a tawa or frying pan over high heat and then reduce to medium heat.
- Add the oil to the pan and spread it out evening with a spatula.
- Pour in a ladle full of the batter and then quickly swirl the batter into a thin circle using the bottom of your ladle.
- Fry for one to two minutes per side until cooked through and both sides are lightly browned.
- Remove and keep warm while you make the other pancakes.