Recipe for quick and easy savoury Indian pancakes, made from a hearty millet, spinach and vegetable batter
1 cup chickpea flour (besan)
1 cup cooked millet or quinoa (1/3 cup dried)
generous handful of fresh spinach leaves
1 1/2 tablespoons hemp or flax seeds
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
1/4 teaspoon cayenne
1/4 teaspoon asafetida
1/2 tablespoon nutritional yeast (optional)
1 teaspoon baking powder
juice from 1/2 small lemon (1 tablespoon)
2 cups water
1 teaspoon sea salt
1 shallot, finely chopped
1 to 2 green chilies, seeded and finely chopped
1 small carrot, finely chopped
sesame oil for frying
In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot.
Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle.
Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan.
Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap.
Serve hot or warm with accompaniments of your choice.