Savory Black-Eyed Pea Pancakes (Poora)

Yes, the obsession does continue and here is another recipe for savory Indian pancakes, this time adapted from one of my favorite cookbooks, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. As I have noted before, this is one of my earliest introductions to Indian cooking and this book certainly set me on the path to a healthy and delicious vegetarian diet. Though I enjoy pasta on occasion, I was eating too much of it and living on that and rice and tofu *gasp* until I started to learn more about a balanced and nutritious diet. I was very saddened to learn that Ms. Devi passed away in December. She has left a legacy, and I feel so blessed to have a few of her cookbooks.

This recipe is another classic that I enjoyed immensely at any time of day with homemade chutney or sauce. Substitute brown rice flour for the unbleached white flour if you want a gluten-free version of these pancakes.

Savory Black-Eyed Pea Pancakes (Poora)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 5, 2012 Simple, savory spiced Indian pancakes make a great breakfast, lunch or snack served with chutney or yogurt Preparation: 10 minutes Cooking time: 1 hour Print this recipe Ingredients: 1 1/4 cups dried black-eyed peas 1 teaspoon lime zest 1-inch piece fresh ginger, sliced 2 to 3 fresh green or red chilies, seeded and sliced 3 tablespoons fresh mint leaves, chopped 1 1/4 cup water and more as needed 1/4 cup unbleached white flour 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon asafetida 1/4 teaspoon ground nutmeg 1 teaspoon sea salt sesame oil for frying Instructions: Rinse the black-eyed peas and soak for 14 hours or longer covered in several inches of water. Drain and add to a blender or food processor, and add the lime zest, ginger, chilies and mint. Blend or process, adding the water gradually, until the mixture is smooth and blended. Now add the flour, spices and salt, and process for another few minutes, stirring to distribute the batter ingredients. You will want to ensure that the beans are especially well incorporated. The batter should be smooth and fluffy and of pouring consistency. Add more water if necessary. Transfer the batter to a bowl, cover and let sit for 3 to 4 hours. Heat a small non-stick skillet over medium heat and brush the pan with some oil. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, cook until small holes begin to form and the bottom is golden brown — about 3 to 5 minutes. Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150°F oven while you complete the process. Reheat any leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes 12 pancakes

More Indian flatbreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Besan Roti
Savoury Rice and Urad Dal Pancakes
Rice Flour Pancakes