Serves 1-2
15 mins
very easy
1 tsp coconut oil
100g gram flour (chickpea flour)
180ml warm water
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp baking powder
1/2 tsp salt
Handful of fresh coriander, chopped
2 mushrooms, any type, sliced
2 spring onions, fine sliced
5 cherry tomatoes, halved
2-4 green chillies, finely sliced
2 big spoonfuls of plain coconut yoghurt
Serves 1-2
15 mins
very easy
1 tsp coconut oil
100g gram flour (chickpea flour)
180ml warm water
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp baking powder
1/2 tsp salt
Handful of fresh coriander, chopped
2 mushrooms, any type, sliced
2 spring onions, fine sliced
5 cherry tomatoes, halved
2-4 green chillies, finely sliced
2 big spoonfuls of plain coconut yoghurt
This is one of my favourite recipes. It’s the dish I would make when Alone in the kitchen with an eggplant (a fabulous collection of short stories about memorable cooking for one experiences and recipes). I’ve been making masala omelettes for many years, serving them for festival breakfasts and even featured in Jamie’s Magazine back in summer 2012.
In my more recent quest to maintain a vegan diet, I started making cheela pancakes instead of omelettes. This Indian/Sri Lankan style pancake uses gram flour as a base, which is incredibly nutritious with low GI, high fibre and protein, and naturally gluten free. I love this recipe because it’s packed with flavours as well as being super quick and easy, and you can mix up the vegetables to your own preference. Great for brunch or even breakfast on the go, I serve these with a big dollop of coconut yoghurt. The pancakes can be eaten hot or cold, and make a fantastic picnic or post-training snack too.
This is one of my favourite recipes. It’s the dish I would make when Alone in the kitchen with an eggplant (a fabulous collection of short stories about memorable cooking for one experiences and recipes). I’ve been making masala omelettes for many years, serving them for festival breakfasts and even featured in Jamie’s Magazine back in summer 2012.
In my more recent quest to maintain a vegan diet, I started making cheela pancakes instead of omelettes. This Indian/Sri Lankan style pancake uses gram flour as a base, which is incredibly nutritious with low GI, high fibre and protein, and naturally gluten free. I love this recipe because it’s packed with flavours as well as being super quick and easy, and you can mix up the vegetables to your own preference. Great for brunch or even breakfast on the go, I serve these with a big dollop of coconut yoghurt. The pancakes can be eaten hot or cold, and make a fantastic picnic or post-training snack too.
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