1 cup of chickpea flour

1 cup of water

1 tsp. of cumin powder

1 tsp. of turmeric powder

1 tsp. of fenugreek powder

1 tsp. of sea salt or 1/2 tsp. of himalayan rock salt

1/2 tsp. of black pepper

1 cup of diced scallions

1 cup of shredded carrots

1 tsp. of melted ghee or coconut

1 tsp. of cilantro or parsley diced


In a bowl, mix the chickpea flour, water and spices together thoroughly. Then add the vegetables and mix it all well. This is the batter.

Next, take a pancake griddle or non-stick pan and drizzle 2 tsp. of ghee/coconut and when the pan is hot enough, take a scoop of the batter and add it to the pan. Use the scoop to spread out the mixture evenly and into a pancake shape. Use a plastic or wooden spatula to flip the pancake over when you can see that the side is browning. Cook evenly on both sides. Serve it on a plate and you can garnish it with some cilantro or parsley.

NOTE: For kapha predominant individuals a variety to this would consist of the 1 cup of scallions, 1/c cup of shredded carrots and 1/2 cup of saute' onions. Remember, Kapha benefits from pungent, bitter, astringent, warm, light and drying qualities. 

This recipe is filling and tasty. It makes a good addition to meals or can be good for breakfast with a cup of tea, or dinner in the same fashion.