Chickpea And Spinach Crepes/ Gram Flour And Spinach Crepes/ Besan Cheela/ Besan Aur Palak Ka Cheela/ Healthy Gluten Free And Vegan Crepes

 



If you are a gluten-intolerant or vegan, this recipe is a keeper! This is a healthy Indian crepe or a pancake. It is ideal for breakfasts, snacks, or a light dinner. You could add your choice of finely chopped or grated veggies/ greens to this batter as I've chosen onions and spinach today. You might get tempted to add tomato, I must say it's gonna be delicious...., but not today. When there's spinach 🌿 in the recipe it's a no for tomato 🍅. Tomatoes contain large concentrations of oxalic acid and spinach has calcium. When combined it forms calcium oxalate, leading to kidney stones if consumed on a regular basis... But try to avoid this combo in the first place, you have choices 😃! You could treat this recipe as an omelet and sandwich between bread slices as well 😍!

To Make This Recipe, You'll Need : 

Chickpea/ gram flour/ besan - 80g 

Rice flour - 30g 

Spinach - 150g 

Onion - 1 (chopped)

Ginger-garlic-green chili paste (G trinity 😃) - 2 teaspoons 

Salt - to taste 

Ajwain whole or powder - 1/2 teaspoon

Jeera - 1/2 teaspoon

Turmeric - 1/4th teaspoon 

Water - As needed to form a batter 

Soda bicarb - 1/8th teaspoon

Oil - As needed to apply on the tawa and to cook the crepes


                                                  Method : 

1. In a bowl add all the ingredients, except water and oil. Give it a good mix. 

2. Now add water to form a flowing consistency batter (not like super runny) 

3. Add soda bicarb and mix well.

4. On a prepared hot tawa, ladle the batter and spread it in a circular motion. 

5. Drizzle oil. Cook on both sides until the crepe is cooked and golden brown spots are achieved. 

6. Serve with chili garlic sauce or your choice of condiment. 


 Pictorial : 












 2. Now add water to form a flowing consistency batter (not like super runny)
 



                                                   3. Add soda bicarb and mix well.


 4. On a prepared hot tawa, ladle the batter and spread it in a circular motion. 


5. Drizzle oil. Cook on both sides until the crepe is cooked and golden brown spots are achieved. 




6. Serve with chili garlic sauce or your choice of condiment. 


Notes: 1. I chopped manually, however, chop the veggies in a chopper which will help in achieving thin crepes.
2. To prepare the tawa for the crepes, clean the tawa, heat it on the stove, using a cut side onion dipped in oil, spread it all over the tawa, sprinkle water now which should sizzle, remove the tawa from heat, make the crepe and return to back to the heat coz excessive heat will distort crepes/ dosas. 
3. Can add chopped coriander to the batter.
4. In India chickpea flour and gram flour (besan) is addressed interchangeably. I used gram flour which is besan not garbanzo bean flour. 


                                                                           Enjoy! 

                          Thank You For Visiting Blessy's Kitchen 🙏

      See You Soon 😃






















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