I woke up on Sunday was craving waffles! I had fresh peas in my fridge and they were the last lot since it’s so hot now and I would be using frozen peas from now. Tried making waffles with the batter but the batter was slightly wobbly and I couldn’t make good-looking pancakes. And as they say, when life gives you lemons, make lemonade! Ergo, made pancakes instead!
And boy, what pancakes where these. So yummy and flavorful. Hubby dearest became a fan and asked why didn’t I make anything these in winters 😉
Here’s my version of this. Do you make pea pancakes too? I am interested to know other variations.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Medium
- Peas – 1 cup
- Chickpea flour (besan) – 4 tablespoons
- Semolina – ½ cup
- Green Chili – 1
- Ginger – 1 small piece, grated
- Curd – 1/3 cup
- Asafetida – a pinch
- Cumin powder – 1 teaspoon
- Oil – 2-3 tablespoons
- Salt – to taste
- Coriander leaves – ¾ cup, roughly chopped
- Tomato – 1, medium
- Lemon – 1 tablespoon
- Garlic – 1 pod
- Green chilli – 1
- Salt – to taste
- Roughly grind the peas so that they have a grainy consistency.
- Mix semolina, chickpea flour, curd, peas, asafetida, cumin powder and salt.
- Add grated ginger and finely chopped chilli.
- Let the batter rest for 10 minutes. Now it’s ready to be used.
- Take a non-stick pan and pour a ladle of the batter to make a small pancake.
- Cook on medium flame for 3-4 minutes until it gets brown on one side and flip it on the other side and let it cook on the other side as well.
- Make pancakes from the entire batter.
- For the chutney, chop the coriander leaves and add them to a grinder.
- Add green chilli, tomatoes, lemon juice and salt and grind well.
- Serve hot pancakes/chillas with the chutney and hung curd.
Love savoury pancakes? then you should definitely try my Lentil-veggie pancakes too.