Ayurvedic Besan Pancakes with Spiced Filling
We are a little obsessed with Ayurvedic cooking in our home. So much of it is vegan, healthy and TASTY!
The besan pancake is a classic, and one that you can use to mop up soooo many different dishes, or even wrap salads in! I have put it with some spiced sweet potatoes – that you can also add some chutney with and its deliscious.
1 cup of besan flour
1 chopped onion
1 teaspoon of ajwain seeds
1 teaspoon cumin
1/2 teaspoon tumeric
1 1/2 cup water
coconut oil for cooking
2 baked potatoes
2 baked sweet potatoes Cook the potatoes FIRST as it takes around an hour in an oven at 180 degrees.
1 fresh red chilli chopped small
2 cm piece of ginger, grated or diced thinly
1½ teaspoons mustard seeds
1 teaspoon ground turmeric
4 spring onions, chopped
Salt to taste
1 bunch coriander roughly chopped
Once the potatoes are cooked, removed the insides and mash together in a bowl.
Heat coconut oil in a fry pan and add the chilli, ginger and all the spices and heat for a couple of minutes, mixing with a wooden spoon so not to burn. Remove from heat and add to the potato mix, stir through. Add the spring onions, the juice of the lime and salt to taste.
Cover the bowl to keep warm and make the pancakes below.
Mix the besan flour, onion, ajwain, turmeric and cumin seeds in a big bowl and add water slowly to make sure there are no lumps. Heat the coconut oil in a fry pan and then add around 3-4 tablespoons of mix in and cook like a pancake, flipping over after around 1 minute to cook both sides.
Add the filling to the pancake and top with coriander and a squeeze of lemon.