September 16, 2019
Many of you have heard of dosa by now - a fermented South Indian ground rice-lentil crepe that has become widely popular. But, do you know about the North Indian pooda (also spelled poora)? It's a wonderfully easy crepe to make - no fermenting needed, high in protein & fiber and gluten-free as well. I introduced them in my third cookbook, Vegan Indian Cooking, on page 79. What's different in this recipe? Just you wait ...
I've been juicing every morning and as I showcased my concoctions on my Facebook page, you've asked me what to do with the pulp? I decided to try adding it to this crepe ... and Oh.M.G. It adds a ton of flavor and the batter still comes out silky smooth if you use a high-powered blender. I also cut the chickpea flour's taste and texture a bit by adding some quinoa flour - this slight change makes the crepes slightly lighter and crispier. Feel free to try other flours as well - millet, bulger, oat - whatever you like and have on hand.
1 3/4 cups besan (chickpea flour)
1/4 cup quinoa flour
3 1/2 cups water, divided
1 cup leftover veggie pulp or grated/chopped veggies
1 teaspoon salt
1 teaspoon red chile powder or cayenne
1/2 teaspoon turmeric powder
1. In a high-powered blender like a Vita-Mix, blend chickpea & quinoa flours and 1 1/2 cups water until completely smooth.
2. Add veggie pulp, 2 cups water, and spices. Blend until smooth and slightly frothy.
3. Cook on a hot skillet as you would pancakes. Heat pan, spray with a little oil and dole out about 1/4 cup of batter at a time. Use the back of your spoon to make a crepe working from the inside in counterclockwise circles until the batter is thin and round.
4. Work fast and sprinkle any additional veggies. I like to use chopped onion and Thai chiles or thinly sliced jalapeno. You may be tempted to add these to the batter - you can, but then know when you dole the batter onto the pan it won't be smooth and perfectly round.
5. Cook on one side until the edges bubble. I use a lid to help it cook through. Cook 2 to 3 minutes.
6. Flip and cook the other side the same way until cooked through. Finish making the batter and/or refrigerate or freeze any remaining batter.
These crepes are wonderful with a little Indian pickle or achaar. You can also use these fiber-filled beauties as wraps. Add some avocado, spinach, or other chopped veggie or lentil and make a lunch out of it.
If you cannot find chickpea flour but have a high powered blender? Buy some black chickpeas and grind them down one cup at a time yourself. Take a look at my Facebook page (Indian As Apple Pie) for a video on exactly how to do that.
If you do make these, write to me and tell me how they turned out.
Comments will be approved before showing up.
February 29, 2024
February 27, 2024