- 100g chickpea flour
- 150ml water to add to batter
- Juice ¼ lime/lemon< / li>
- 50 g soy yoghurt
- ¼ teaspoon ground black pepper
- ¼ teaspoon fruit salt or baking soda per pancake
- less than ¼ teaspoon ajwain seeds (if available )
- ¼ d piece of fresh ginger, 2.5 cm
- a few spinach leaves, chopped
- 3 sprigs of fresh coriander leaves, chopped
- ½ tomato, diced
- ¼ red onion, diced
- ½ green chilli (optional), thinly sliced
- salt to taste li>
- Oil for greasing the pan li>
- Preparing the crêpe batter: Soak the chickpea flour in water and soy yoghurt for about 2 hours.
- Heat a frying pan. When it’s a little hot, grease the pan and sprinkle with a pinch of salt. Then use a paper towel to wipe the salt and oil from the pan.
- Add the salt, black pepper powder, ginger and ajwain seeds (if using) to the chickpea flour paste and mix thoroughly.
- In a teacup, add some chickpea flour, then add 1/4 teaspoon fruit salt or baking soda, stir vigorously and immediately pour over the heated pan in a circular motion.
- Work very quickly to make a circular, thin pancake, about 15cm in diameter.
- While the top of the pancake is moist, sprinkle with the chopped cilantro, spinach, tomatoes and
Sprinkle > onions on top.
- Cook the pancakes over medium heat and do not let them burn.
- After a few minutes, check whether the pancake can be lifted easily from the pan and the underside is cooked golden brown. If necessary, add oil to the edge of the pancake to lift the pancake.
- When the pancake has turned golden brown, flip the pancake and cook on the other side
face. If not, put some oil around the edge of the crepe and let it cook.
- Once it’s cooked on both sides, remove the cooked crepe and serve.
< p>< em>Makes 4 pancakes.
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