Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.
The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.
The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish. Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.
See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.
Continue reading “Collection: Farinata, Socca, Pudla, Cheela, Giant Pakora – Making Chickpea Flour Pancakes”
These Pol Roti are very popular in Sri Lanka, are eaten at all meals by many, and are particularly loved for breakfast. Pol Roti pairs well with curries, and Sri Lankan sambols, pickles and chutneys. They are even delicious with butter and jam!
A tawa is perfect for cooking them, but you can use any flat pan, griddle, hot plate or BBQ.
Pol Roti can be made thin or thicker. We have made them thick here, but you can choose to roll them out to a thinner roti. Chop the onions or chilli into smaller pieces for thinner roti.
Similar recipes include Quick Roti, Roti from Goa, and Adai.
Our Roti recipes are here or explore other Indian/Sir Lankan breads. Have a look at other Sri Lankan recipes, or browse our Indian dishes. Or simply check out our easy Early Summer recipes.
Continue reading “Pol Roti | Coconut Roti | Sri Lankan Flatbread”
The range of dosa in South India is infinite, ranging from crispy dosa to soft, handkerchief-like dosa, from plain batters to batters with vegetables, spices and herbs. And each one is so very good.
Dosa is the Indian flatbread, although it is less like bread than perhaps any other country’s flatbread. It is made from a batter, rather than a dough, that generally includes flour made from rice and lentils, and is cooked on a flat pan. It is often fermented to provide lightness but more and more instant dosas are being made. These are the dosai that can be cooked as soon as the batter is made.
Are you looking for other Dosa recipes? Try Adai – multi lentil dosa, Coconut Dosa, and a beautiful Sweet Dosa.
Perhaps you are looking for Potato recipes. Try Aloo Gobi, Potato Subzi, Surprise Tartin, and Potato and Sweet Potato Curry.
Browse our Dosa recipes here, and all of our Indian recipes here. You might be interested in our Indian Essentials articles. Have a look at all of our Potato recipes, and take some time to browse our Early Autumn dishes.
Continue reading “Potato Dosa”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.
Similar recipes include Crispy Fried Potato and Onion Strings.
You might also like our Chickpea Flour recipes , and our Chickpea recipes. Or you might like to browse Breakfast recipes . Check out our easy Mid Spring recipes here.
Continue reading “Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters”
Escarole, that slightly bitter green beloved of Italians, Barley Malt, a sweetener with a dark, grounded flavour and Ragi or millet flour all come together for a delicious meal.
Now I find the simplest and best way to use escarole is in salads, sliced into small but not too small pieces, and then laden with some cooked lentils, left over chickpea salad, cumquat pickles, halved tiny tomatoes, home-made mung bean sprouts, finely chopped herbs and lots of parmesan. (Use almost anything that you have ready in the fridge.)
Escarole LOVES parmesan so feel free to add grated or shaved parmesan.
Browse our Salad Dressing recipes here and here, and our Salad recipes here and here. Our yoghurt recipes are here and here. Or be inspired by our Summer recipes here and here.
Continue reading “Escarole Salads with Millet and Chickpea Flour Pancake-Style Flatbread”
I have such good memories of Goa from many trips over the years. Sitting on a beach, being pampered, eating local food – you can imagine the wonderful heaven I was in.
This is an easy Rice Flat Bread that is common in Goa. They were not pretty roti as the dough is hard to roll out, but they were very very tasty.
Similar recipes include Quick Roti and Sri Lankan Pol Roti.
Browse some Goan recipes, and also Dosa recipes. Or explore all of our Indian Recipes. Our Indian Essentials are here. Explore our Mid Spring dishes.
Continue reading “Coconut-y Rice Flatbread | Tandlachi Bhakar | Roti from Goa”
Wonderful thick chunky Indian pancakes or Dosa.
Adai is a wonderful thick chunky Indian fritter style dish or Dosa. It is difficult to use English terms to describe Indian dishes. Dosa varieties can vary from something close to a thin fritter to being like a flatbread. Dosai are made from flours (lentil flours and rice flours) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to the Western idea of pancakes, so it is best to stick to the Indian names. You might like to read Indian Flatbreads – Pancakes? Or not?
This recipe is for Adai, a type of Dosa. Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.
Similar recipes include Potato Dosa, Cheela, and Coconut Dosa.
Browse our Dosa recipes here, and our complete set of Indian recipes. Or be inspired by our Mid Spring recipes.
Continue reading “Adai | Thick Chunky Multi Lentil Dosa”
Celebrating Chickpea Flour
I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen. Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.
Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.
Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.
You might also like to try Chickpea Flour Socca, Farinata and Pudla, Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. Or try Okra and Cauliflower Pakora, Onion and Green Chilli Bhajji, and Vegetable Bhajji.
All Pudla recipes are here. And browse our Indian Recipes. Be inspired by our Early Spring recipes.
Continue reading “Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour”