PANCAKES-Indian Style

Indian Style Pancakes - Besan Puda

These pancakes are made with Besan which is chickpea flour, my
favourite flour is made by Doves Farm and this is what my recipe
is based on.  Different makes of Besan are ground more finely or
coarsely and this affects how much liquid they absorb. 
Below are two recipes, perhaps you will try both of them
This is the basic recipe - watch it on YouTube. 
Further down this page is my own recipe containing
healthy seeds - the method is the same as shown on
the video 
Basic Recipe:  Manjualas Kitchen on YouTube
 1 Cup Besan flour Doves Farm
1/4 Cup Rice Flour
1/2 teaspoon Salt
1 Cup grated Courgette (zuccini)
Water to mix to a batter
1 teaspoon whole Cumin Seed
1 teaspoon finely chopped Green Chili
The recipe above is fine if you want to keep it simple.
 MY OWN RECIPE - Indian Style Pancakes
This includes optional extras such as ground seeds and other flours.
BATCH OF MIX  - this makes breakfast quicker
3 Cups Besan - Doves Farm
1 1/2 Cups Rice Flour 
   (if not using optional items you can reduce rice flour to 3/4 cup)
1/2 Cup Buckwheat flour (optional)            }
1/2 Cup Linseeds ground   (optional)          }      Buckwheat & Seeds
1/2 Cup Sesame Seeds ground (optional)   }        optional 
2 Level Tablespoons Coriander Seed ground
1 1/2 Level Tablespoons Cumin Seed whole
1 1/2 Level Tablespoons Garam Masala or Korma Masala
1 Level Tablespoon Salt
You can vary the spices but I have found red chili powder does
not go well.
 Stir all the above together using a balloon whisk if you have one
then store either in a storage jar or in the bag the flour came in,
but remember to write MIX on the bag if you, like me, have a
tendency to forget.
For one person use 1/4 Cup measure where it says 'scoops'
Take 3 scoops of Mix 
2 1/2 scoops cold water, approximately
2-3 scoops grated Courgette (Zuccini) I like to leave the skin on
Mix together to form a soft batter.
Heat an omelette pan on medium high - or use whatever you have - an old frying pan
splash the pan with water from wet fingers and it should sizzle when it is hot.
Spread 1/4 cup of mixture into the pan using the back of a tablespoon
Pour  1/2 teaspoon of Olive Oil over pancake when it looks dull and almost cooked
Turn it over and press lightly with a fish slice or some flat utensil
turning from time to time to see how it is cooking - until golden brown
NOTE:  if in doubt cook longer as it is easy to think it's cooked when it isn't quite
Serve spread with chutney Spicey Mango from Asda or Tesco is usually gluten free - check
label.  Top with a poached egg for breakfast.
If I am going out later in the day and need to take a snack with me I roll up a pancake after
spreading with chutney or jam, wrap in kitchen or greaseproof paper once cooled, keep in
plastic bag.
It looks like I'm eating a small wrap.
to be continued ...