Spicy Indian Pancakes

(6 servings)

  • 2 cups chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin seeds
  • 2 Tablespoons chopped coriander (cilantro) leaves
  • 1/2 teaspoon salt
  • 3/4 cup of water (more or less)
  • cooking oil spray for pan
  • 1/4 cup sliced scallions or shallots (optional)
In a big bowl, place all the above ingredients. Add water so as to make a batter of medium consistency, i.e., not too thick nor too runny.

Heat a griddle or a nonstick pan. Reduce the heat, spray with cooking oil, and spread a 1/4 cup of batter evenly. Cook on medium heat for about 2 minutes or till the underside is cooked and has become golden brown.

Flip the pancake. Cook on medium heat for about 2 minutes or till the other side is also cooked and has become golden brown. Repeat the procedure for making rest of the pancakes.

* As a variation, finely chopped tomatoes and onions can be added to the batter.


Spicy Indian Pancakes



Great for brunch - with scrambled or over-easy eggs.


Mr Breakfast would like to thank Brekkie_Baby for this recipe.

Recipe number 2086. Submitted 7/11/2007.