Ingredients :
1/2 cup oat flour
1/3 cup besan flour (chickpea flour)
1/2 ts salt
1 ts lime juice
1 ts chopped ginger
1 ts cumin powder
1 ts coriander powder
1/2 ts turmeric powder
1/2 ts black pepper powder
Cilantro leaves from a few sprigs of cilantro
1 tomato, pureed
1 ts chopped jalapeno
About 1/4 cup of water
Method :
You can use pre-toasted oat or just regular rolled oat to make oat flour using food processor.
Mix the oat flour, besan flour, salt, lime juice and the spices with the water in a medium size bowl. Let this mixture sit while you're working on chopping the ginger, jalapeno, cilantor and preparing to puree the tomato.
Once the tomato is pureed, mix it with the previously mixed batter. At this time put in the chopped ginger, jalapeno and cilantro as well. Stir to combine. If it's too dry you can put in another tablespoon of water. We want the consistency like yogurt. Not too thick and not too thin.
Let the mixture sit for another ten minutes.
Put a non stick frying pan on a medium heat stovetop. No oil is needed. When the pan is heated through, drop 2 big tablespoonful of batter in the middle of the pan. Use the back of the spoon to spread the batter into a thinner layer. Let it cook until the top portion of the pancake started to dry up. Use a spatula, carefully pry the edge of the pancake around. Once the pancake is completely separated from the pan, then flip it over using the spatula. Cook until the uncooked side is cooked through.
Serve warm.
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