My family calls these “omelettes”, even though there is no egg in them. In reality, they are a crepe made from besan (chickpea) and rice flour with flavourings added. They do taste remarkably like egg when they are cooked.
They enjoy these typically on weekends for breakfast but occasionally also for lunch. They are quick and easy to make and you can flavour them in any way that you want. Add cheese, substitute zucchini for potato or onion, add chives… go to town, my friends, they are your crepes.
Besan Puda (Chickpea Flour Crepe)
1 cup besan (chicipea flour) (available in Indian grocery stores and most large Canadian supermarkets)
1/4 cup rice flour
1 teaspoon salt
3/4 cup water
1/2 teaspoon cumin seeds
1 teaspoon chopped green chilies
1 cup shredded zucchini
1 tablespoon chopped cilantro (optional)
Sufficient oil to cook
Shred the zucchini with the skin and keep aside. Mix all of the dry ingredients together thoroughly. Add the zucchini and chilies to the dry mixture and stir well to coat. Add sufficient water to make a thin batter. Almost the consistency of pancake batter but slightly thinner. Add the cilantro, if using.
In a non-stick skillet on medium-high heat, using about a teaspoon of oil, spread 1/2 cup of the batter in the skillet evenly, using the back of a spoon or a crepe maker. When the batter begins to look dry, flip the puda using a spatula. Cook about 45 seconds to 1 minute on this side, flip in half (as an omelette) and remove from pan. Repeat for the remaining batter.
You can substitute shredded potato or shredded onion for the zucchini, if you like. My son prefers these with shredded potato.
You can also add cheese to have more of a traditional “omelette”.
Until next time,
Peace and love,