Easiest Way to Prepare Perfect Besan sweet pancake

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Besan sweet pancake. The classic Indian pancake made with besan (which is split chickpea flour) or chickpea flour (white If it sticks to the non stick pan, then the problem is with the pan. These pancakes are the best test for. Besan pancakes or as commonly known as tomato omelette is a vegetarian gram flour based pancake or omelette recipe.

Besan sweet pancake These Besan pancakes are light and fluffy, and perfect for a weekend breakfast or brunch. Besan Chilla are quick to make and need few ingredients. They are very healthy, vegan, gluten-free Besan Chilla are a popular breakfast dish in northern India. You can cook Besan sweet pancake using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Besan sweet pancake

  1. You need 1/2 cup of roasted Besan.
  2. It's 1/2 cup of milk.
  3. You need 3 tbsp of sugar.
  4. It's 1/2 tsp of vanilla essence.
  5. It's 1/2 tsp of crushed dried rose petals.
  6. You need 2 tbsp of ghee.
  7. Prepare Pinch of yellow food colour.

The spicy pancakes are quick to make. Chickpea Pancake - Gluten free, healthy and filling, this veggie filled chickpea flour pancake is savory, delicious and perfect anytime of day! The chickpea pancake, aka chickpea omelette or Socca. Besan Chilla is a vegan and gluten-free savory Indian pancake/crepe made with gram-flour, veggies and flavored with Indian spices and herbs.

Besan sweet pancake step by step

  1. In bowl add dry roasted besan, milk,sugar, essence, food colour whisk till no lumps remain..
  2. Now add crushed rose petals well. Whisk well again till no lumps remain..
  3. Heat dosa pan sprinkle some ghee on it. Spread besan batter sprinkle some ghee on it. cook till ready. From both sides.
  4. Serve hot..

Serve it with Green Chutney, ketchup and bread slices for. Anyway, I love some sweet yet healthy and protein rich warm breakfast. To top it all pancakes are In India chickpea flour (besan) is quite a common flour that is very high in protein and yet gluten free. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic.