Recipe by kusum gupta
These are best made fresh and served hot. The batter can be made in advance and refrigerated. However, if they are made ahead of time, then reheat in a stack of four, properly wrapped, in the microwave oven (1 to 2 minutes) or the conventional oven (10 minutes at 375 degrees F). Healthy Alternative: Make on a heavy skillet, using oil spray or very little oil. Use them as wraps and fill with sauteed vegetables or beans.
Top Review by Charishma_Ramchandani
WOW! I made these this evening as an evening snack and my dad absolutely loved these. I used 1 cup milk in addition to the 1/2 cup buttermilk as that just wasn't even barely enough to make a pancake batter. The batter quantity mentioned in this recipe made exactly 8 besan poores' for me. I made these in a frying pan and I did press out the excess oil on clean kitchen napkins. I'd made these for a few friends' to be honest(I wanted to hop, skip, jump and go share these with them, but, before I knew it half the serving dish was empty). LOL. Later I got to know that my cook(the villain that he is!) had served these to some folks in dad's office while I was studying and doing my assignment(our office and home is inter-connected, so, my daily cooking goes there as well:)) Later today, my mom tasted this and she too liked them. In particular, she enjoyed the taste of the onion in this. Mom and dad both found them pretty heavy and nobody could believe one poore was only 61 cals. I had a bit too with a dollop of chilled plain yogurt and loved it. We had it with green chutney. Yummy! It really got to be served hot to enjoy it to the fullest. A definite keeper and it gets my vote! Thank You for posting! Dad wants it on his birthday party - 30th Dec'02 :)
- 1 1⁄2 cups gram flour, sifted (besan)
- 1⁄2 cup buttermilk
- oil, to pan-fry
- 1 finely chopped onion
- 1 teaspoon chopped green chili pepper
- 1⁄2 teaspoon grated ginger
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
Directions See How It's Made
- Mix everything together (except oil) with a whisk or your hand.
- Add more buttermilk if needed, to make a thick consistency batter, as for pancakes.
- Heat a griddle (or skillet) on medium heat.
- Grease with 1 teaspoon of oil the first time only.
- Pour 2 tablespoons of batter and spread evenly and thinly with the back of a serving spoon into a round shape.
- Add ½ teaspoon of oil around the edges.
- Cook for 1 to 2 minutes until the top appears dry and the bottom has just begun to brown.
- Turn over with a flat spatula; brown the other side very lightly, adding ½ teaspoon of oil around the edges.
- Make all the crepes the same way.
- Serve hot with any chutney.