Acorn squash Indian pancakes
Ingredients
- 2-3 cups pureed roasted squash
- 2/3 cup chickppea flour (besan)
- 2/3 cup AP flour
- 2/3 cup rice flour
- 1and3/4 cups hot water
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon black mustard seed
- 1/2 teaspoon fennel seed
- 1 tablespoon grated ginger
- 2 + tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon baking powder
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