An easy recipe for any time of day, these moderately spiced pancakes deviate slightly from Lisa's traditional roti flatbread by way of a few rushed errors, yielding loftier results more akin to American-style flapjacks. The results, while unexpected, were not unwelcome. They did, however, beg to be served as the centerpiece of the meal rather than as a accompaniment to sop up last drops of divine curries.
Spoonfuls of ghee replace pats of butter, and a whisking of yogurt, milk, and chutney play the pour of maple syrup. Would I find this at my local diner or Indian buffet? I doubt it. But the accidental fusion stacked up just right.
Chickpea and Fenugreek Pancakes with Melted Ghee and Yogurt Chutney Syrup - Marginally adapted from Lisa's recipe.
1/2 cup dried fenugreek leaves
1 cup chickpea flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ajwain seeds
1 pinch of asafetida
1 cup water
2 tablespoons plain yogurt
Ghee for greasing skillet
3 tablespoons ghee (optional)
1 cup thick, plain yogurt
1/2 cup milk
1/2 cup fruit chutney of your choice (I used mango and lime)
Cilantro leaves (leave stems on if they are tender)
In a small bowl, cover fenugreek leaves in warm water to soak for 15 minutes or until leaves are soft and expanded. Drain off water. Reserve leaves.
In a large bowl, mix all dry ingredients together with a whisk. Add water, yogurt, and reserved fenugreek leaves, whisking more vigorously to produce a smooth, fairly loose batter. Cover bowl with foil, plastic wrap, or a plate, and let stand for 30 minutes. Batter will be thicker and aerated from the baking powder.
Warm a few drops of ghee onto a skillet over medium-low heat. Using a pastry brush, spread the ghee to cover the cooking surface to prevent sticking. Let skillet temperature rise for 1/2 a minute before pouring batter by 1/4 cup measures in. Do not overcrowd, but cook in batches, spreading the batter out in a circular motion with the back of a spoon to ensure even thickness. Cook for 2 minutes, or until top batter is bubbly and edges are dry. Turn and cook raw sides for another 2 minutes. Repeat the process with remaining batter, ensuring that you grease the skillet each time with more drops of ghee. Reserve pancakes on plate tented by foil to keep them warm as you continue.
In a small bowl, whisk yogurt, milk, and chutney together. Serve pancakes while still warm with ghee and yogurt chutney syrup. Garnish with cilantro. --
This recipe is for Jaya of Desi Soccer Mom who hosted My Legume Love Affair #51. You can find her round-up here.
Sra of When My Soup Came Alive is hosting MLLA #52 with an extended deadline of November 11.
Thank you to both Jaya and Sra for hosting, as well as all participants who join every month.
The November host will be announced shortly.