Like I ranted about in my Methi Dhebra post, I am not overtly fond of Methi/Fenugreek, I have recently started to use it more in my routine cooking. And, while I haven’t yet converted into a fangirl, I am not really averse to it like I used to be as a kid. And these Chickpea flour and fenugreek crepes are straight out of my childhood.
Chickpea flour and Fenugreek crepes / बेसन मेथी चिल्ला / મેથીની ભાજીના પૂડાં with Tomato Chutney for Breakfast ~ Breakfast 15 of #100happybreakfasts! Unlike with pancakes or crepes, these do not need any baking powder or soda. If you pan is hot enough, tiny holes will erupt on the surface by themselves making them crispy and soft at the time! Do not skip the sugar, along with the bitterness of the fenugreek, a hint of sweetness will only enhance the flavor without overwhelming the sweet taste. The proportions for the batter are as under: 1/2 cup chickpea flour 1/4th cup chopped fenugreek leaves 2 tbsp rice flour 1 tbsp sugar 1/2 tsp chill powder 1/2 tsp cumin coriander powder 1/4 tsp turmeric powder Water, to make the batter The consistency is exactly that of pancake batter. I used up about slightly less than 1 cup of water for the above measures. Let the batter rest for about 10 15 minutes for best results. #chilla #pooda #besanchilla #poodla #vsco #vscocam #vscofood #igers #instagood #igers #instabreakfast #glutenfree #vegan #dairyfree #chickpea #fenugreek #pancakes #crepes #mealplanning #lowfat #bangaloreigers #instafood #srujans100happybreakfasts #food52 #healthyfoodporn #whatsonmyplate #whatsforbreakfast #igers #instadaily #traditionalbreakfast
The crepes were usually made in my house when I, or my sister, or my father, (yeah yeah, fussiness runs in my family 😉 ) was being a bit fussy about the typical Indian dinners of roti and sabzi. And, my mom was only too glad because it meant that she would be saved the effort of making 3 different things for dinner. While Pooda ( પૂડાં / પૂડલાં ) or Chilla ( चिल्ला ), that’s what crepes are referred to as in Gujarati and Hindi, can be made any vegetables, I preferred mine with boring tomato onion. But that meant that my mom had to make a huge effort chopping onions and tomatoes finely, and in enough quantities for 4 of us. So, she, of course, would prefer these methi poodas given the fact that they are more nutritious. What mom would pass that opportunity to feed the kids those mean vegetables, right! I know, it was all done with good intentions, but what about the kids? Would somebody spare a thought for them?
Okay, so now that I am done complaining, I will admit a bit of truth. I appreciate my mom’s advice much better today, than I did back then. And, more than that, I appreciate the diversity that Indian regional cuisine offers along with all the health benefits, even better. So without boring you further with my endless ranting, I will get on to the recipe.
1/2 cup chickpea flour
1/4th cup chopped fenugreek leaves
2 tbsp rice flour
1 tbsp sugar
1/2 tsp chili powder
1/2 tsp cumin coriander powder
1/4 tsp turmeric powder
Water, to make the batter
1. Mix all the above-mentioned ingredients into a batter adding very little water, a tbsp or so at a time. The consistency is exactly that of pancake batter. I used up about slightly less than 1 cup of water for the above measures.
2. Let the batter rest for about 10 15 minutes for best results.
3. Heat a skillet/tava and smear it with some oil. Pour about half a cup of batter and spread it evenly on the skillet.
4. Cook on a low to medium heat till the bottom side is golden. Pour a few drops on the sides of the crepe to help it crisp. This will also help lift it easily off the skillet.
5. Flip and cook on the other side in the same way.
6. Remove from the skillet onto a plate.
7. Repeat with the rest of the batter.
8. Serve hot with ketchup or murabba. I prefer the later. 🙂