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.
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.
Vishnu is one of Philadelphia’s leading experts in Ayurveda, with over 20 years of experience in holistic training. He has a Masters Degree in Ayurveda and is currently enrolled in an Ayurveda Doctoral degree program. Vishnu has a Bachelors Degree in Psychology and is a licensed massage therapist, practicing various other modalities. Additionally, he has been teaching classical yoga rooted in Ayurveda for almost 15 years and practicing 22 years. He has a Ayurveda, Yoga and Massage center in Philadelphia, an office in Center City Philadelphia and sees patients out of a yoga studio in North New Jersey. Check out his biography and credentials on his website at www.stillpointayurveda.com.