Ingredients

The following ingredients have 4 Servings
  • 3 medium cucumbers ((grated on the large holes of a grater))
  • 1/2 cup rice flour
  • 2 cups chickpea flour ((besan))
  • 1 tbsp ginger garlic paste
  • 1/2 red onion ((minced or grated))
  • 1-2 green chili peppers ((like serrano or jalapeno, minced. Deseed for less heat))
  • ¼ cup mint leaves ((finely chopped))
  • Salt to taste
  • 2 tbsp vegetable oil ((or cooking spray, for cooking the pancakes))

Instruction

  • Place the grated cucumber in a bowl with all the juices and add the rest of the ingredients except the water. Mix well, then set aside for 10 minutes. This gives enough time for the cucumber to express its juices and give you an idea of how much water you need to add.
  • Slowly add in water as needed to make a pancake batter. You will likely not need much--I needed under ½ cup.
  • Heat a griddle on medium high heat. Coat the surface with vegetable oil and scoop out the pancakes on the griddle, using the bottom of the spoon or scoop to flatten the pancakes and shape them into rounds. I used a ⅓rd cup measure which gave me 12 pancakes.
  • When the edges sizzle and look golden, flip the pancakes and cook another minute or so.
  • Serve hot with vegan sour cream or a spicy chutney.