Chickpea spinach pancake / besan cheela is a delicious and healthy breakfast/snack recipe suitable for babies over 8 months of age. Finely chopped Spinach leaves and tomatoes are added to the chickpea flour and a batter is made using water. You may use buttermilk to make the batter if desired. Small pancakes are made on heated skillet with the batter. To create interest pancakes can be cut into bite-size and various shapes by using cookie cutter.
Chickpea Spinach Pancake
Ingredients:
- Tomato finely chopped – 1 small
- Baby spinach leaves – 4 to 5 finely chopped
- Chickpea flour / besan – 1/4 cup
- Ghee – 1 tablespoon
- Black pepper powder (optional) – 1/4 teaspoon
Method:
1. Take chickpea flour in a bowl. Add chopped spinach leaves and tomato to it along with black pepper powder.
2. Mix well. Add water gradually while stirring the mix to get a lump free batter, the batter should be of pancake consistency.
3. Heat a skillet or pan. Grease it with ghee. Pour 1 tablespoon of the batter on the skillet and spread a bit. Make such small pancakes with rest of the batter. Drizzle little ghee and cover cook the pancakes for 1-2 minutes.
4. Flip them and cook for another 1 minute on medium flame until they are golden brown in color.
5. Remove the pan cake on a plate. Serve them immediately or cut into desired shapes before serving as a finger food.
These beautifully shaped pancakes can serve as finger food for your baby and are a delicious way of feeding vegetables to the baby. I have added black pepper powder to flavor the pancakes. Do not add salt to the pancakes for babies under 1 year.
Chickpea Spinach Pancake
Ingredients
- Tomato finely chopped – 1 small
- Baby spinach leaves – 4 to 5 finely chopped
- Chickpea flour / besan - 1/4 cup
- Ghee - 1 tablespoon
- Black pepper powder optional - 1/4 teaspoon
Instructions
- Take chickpea flour in a bowl. Add chopped spinach leaves and tomato to it along with black pepper powder.
- Mix well. Add water gradually while stirring the mix to get a lump free batter, the batter should be of pancake consistency.
- Heat a skillet or pan. Grease it with ghee. Pour 1 tablespoon of the batter on the skillet and spread a bit. Make such small pancakes with rest of the batter. Drizzle little ghee and cover cook the pancakes for 1-2 minutes.
- Flip them and cook for another 1 minute on medium flame until they are golden brown in color.
- Remove the pan cake on a plate. Serve them immediately or cut into desired shapes before serving as a finger food.
- These beautifully shaped pancakes can serve as finger food for your baby and are a delicious way of feeding vegetables to the baby. I have added black pepper powder to flavor the pancakes. Do not add salt to the pancakes for babies under 1 year.
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