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Indian Pancakes gluten-free

Pancakes Gluten Free Indienne

These no gluten, easy and quick to make pancakes can be enjoyed anytime of day, warm or cold. Stuff them with Mumbai aloo and garnish them with a little garlic and red pimento Chutney for a nourishing dish.

For 2 persons

Preparation: 30 minutes

Cooking: about 4 minutes

1. Put all the ingredients, except for the ghee or the oil, in a big salad bowl, mix, then add little by little, 80-100 ml of cold water, until the mix has the same consistency as fresh cream.

2. Dip a little absorbing paper in the ghee or oil and carefully grease the entire inner part of an anti-adhesive pan or a special crepe pan. Heat the pan on an average flame then progressively pour a ladle of mixture and incline the pan to form a thin and uniform layer.

3. Cook during 35-40 seconds then delicately lift the pancake with a spatula to verify it is nice and golden. Turn it over and cook the other side during about 35-40 seconds. Repeat the operation until there is no pancake mix left —then serve.

© Lisa Linder - Mon Premier live de cuisine Indienne, Editions Marabout, 2016

Also discover the no-gluten and no-lactose pancakes with sweet potato and the carrot pancake recipe.

Ingredients :

 

Fresh products

5 cm of ginger, peeled and finely chopped

2 new onions, finely chopped

1 carrot, grated

1 green pimento, pitted if you wish and finely chopped or a big pinch of red pimento flakes

1 tablespoon of finely chiseled coriander

 

Spices

1/4 teaspoon of ajowan seeds

1/4 teaspoon of  powdered cumin

 

Cupboard products

1/2 teaspoon of salt, or according to taste

125 g of chickpea flour

1-2 tablespoon of ghee or oil

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