I am very fortunate in that my husband and all of our children enjoy foods from a wide variety of cultures. Asian, Indian, and Mexican cuisines are by far all of our favorite. A few weeks ago I was craving Indian food but needed something quick and easy.
I knew of the basic part of this Indian pancake recipe from a high school friend who frequently made a version of this dish and brought it to get togethers many years ago. After a few changes to the recipe I was able to create this delicious vegan and gluten free version of an old favorite.
My entire family loved this dish so much that I made it twice in one week, two days apart to be exact but who is counting. For my family of 9 healthy eaters, I at least quintuple this recipe so that we hopefully have a few leftover pancakes for lunch the following day.
If you are craving something different or want to spice up your usual vegan and gluten free recipe routine, this is a must have tonight! If you have a gluten free pantry you will surely have all of the ingredients for these incredible Indian pancakes.
- coconut oil or EVOO, use enough to shallow fry
- ½ cup Sorghum Flour
- ½ cup Tapioca Flour
- 1 cup Coconut Milk, canned and full fat
- 1 tsp salt, adjust to taste
- ½ tsp Chili Powder
- ¼ tsp Turmeric Powder
- ½ onion, chopped
- 1 handful cilantro leaves, chopped
- 1 serrano pepper, minced (optional)
- 1 tsp ginger powder
- Combine flours, coconut milk and spices in a large bowl.
- Add onions, peppers, and cilantro to the batter.
- Heat approx. 1T oil per pancake in a stainless steel pan.
- Drop pancake batter by large spoonful into hot oiled pan.
- Cook 3-4 minutes per side or until golden brown.
- Serve with chutney, ketchup, and additional cilantro to garnish.
You can fin this recipe on the Plant Based Potluck Party