📝 Ingredients & Quantities

Base Ingredients

• Besan (Chickpea Flour) – 1 cup
  Substitute: Moong dal flour (lighter), rice flour mix (for extra softness)

• Warm Water – ¾–1 cup
  Helps the flour hydrate and improves digestibility

• Finely Chopped Onion – ¼ cup
  Substitute: Spring onion (Pitta-friendly)

• Grated Zucchini or Carrot – ¼ cup
  Adds moisture and softness
  (Increase carrot to ½ cup for mild natural sweetness)

• Fresh Cilantro – handful, chopped
  Substitute: Parsley

• Ghee or Sesame Oil – for cooking
  Ghee for Vata, sesame oil for Kapha, coconut oil for mild Pitta

• Salt – to taste

• Śarkarā (Raw Sugar) – optional, 1–2 teaspoons mixed into the batter
  Ayurvedic Precaution:
  Use only in small quantities — excess sweet taste increases Kapha and may weaken Agni.
  A tiny amount balances besan’s dryness and astringency without heaviness.

Spices You Will Need

Cumin Seeds – ½ teaspoon
Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
Supports digestion; prevents gas

Ajwain (Carom Seeds) – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Strongly digestive; reduces bloating from chickpea flour

Turmeric – ¼ teaspoon
Rasa: bitter–pungent | Virya: heating | Vipāka: pungent
Anti-inflammatory; supports Agni

Black Pepper – ¼–½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Yogavāhī; enhances nutrient absorption

Ginger Powder – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: sweet
Ignites Agni; ideal for Vata & Kapha

Fresh Green Chili (optional) – ¼–½ chili, finely chopped
Rasa: pungent | Virya: heating | Vipāka: pungent
Adds heat; reduces Kapha stagnation

Coriander Powder – ½ teaspoon
Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
Balances heat from pepper + chili; supports digestion

🔥 Method of Preparation

• Add besan to a mixing bowl and whisk lightly to remove clumps.

• Add cumin, ajwain, turmeric, black pepper, ginger powder, coriander powder, salt, and optional śarkarā.
  The raw sugar must be fully mixed into the dry ingredients for even distribution.

• Add chopped onion, grated zucchini or carrot, and cilantro.
  These provide moisture and Dosha balance.

• Slowly pour in warm water, whisking continuously.
  Batter should be smooth, pourable, and slightly thick.

• Allow batter to rest for 5 minutes so the flour hydrates.
  This step improves softness and prevents dryness.

• Heat a tawa or non-stick pan over medium heat.
  Add a small amount of ghee or sesame oil.

• Pour a ladleful of batter onto the pan, spreading gently into a round pancake.

• Cook until edges lift and bubbles appear.
  Flip and cook the other side to golden perfection.

• Continue until all batter is used, adding oil as needed.

• Serve warm with mint chutney, yogurt, or a tomato-free herb sauce.

⚖️ Dosha Effects

🌿 Vata

• Very balancing with ghee

• Reduce green chili

• Optional śarkarā is helpful for grounding

• Serve warm with yogurt or ghee

🔥 Pitta

• Use minimal black pepper

• Replace onion with zucchini if needed

• Use coconut oil for cooking

• Śarkarā is cooling in moderation

🌱 Kapha

• Excellent Kapha-reducing dish when spices are kept high

• Use sesame oil

• Avoid extra carrot and avoid śarkarā if Kapha is elevated

• Enjoy with spicy chutneys