Serves: 12
Total Calories: 43
1. In a small bowl, mix together everything, except the water and oil. Then add the water as needed to make a semi-thick batter of pouring consistency. Whip with a fork a few seconds to make it fluffy. Set aside about 30 minutes.
2. Heat about 2 teaspoons oil in a tava or a medium nonstick skillet over medium heat until a sprinkling of water sizzles immediately. Using a metal soup ladle, pour about 1/4 cup batter onto the hot tava and spread it evenly into a 5- to 6-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.
3. As the pancake sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 30 seconds. Turn over once and cook until the other side takes on a similar color, about 30 seconds. Transfer to a serving platter, repeat with the remaining batter, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Chickpea Flour Crepes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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