Savoury Gram Flour Pancakes

Nishma Shah, Founder of Shambhu's

A light and flavoursome savoury pancake, perfect as a meal accompaniment or snack, filled with your favourite ingredients or served with dips!

  1. 100g gram flour
  2. 150ml water to add to the batter
  3. juice from ¼ lime/lemon
  4. 50g soya yoghurt
  5. ¼ teaspoon powdered black pepper
  6. ¼ teaspoon per pancake of fruit salt or bicarbonate of soda
  7. less than ¼ teaspoon ajwain seeds (if available)
  8. ¼ thumb size piece fresh ginger
  9. a few spinach leaves, chopped
  10. 3 sprigs fresh coriander leaves, chopped
  11. ½ tomato, diced
  12. ¼ red onion, diced
  13. ½ green chilli (optional), finely sliced
  14. salt to taste
  15. oil to grease the pan



  • Preparing the pancake batter: Soak the gram flour in water and soya yoghurt for approximately 2 hours.
  • Start warming a frying pan. When it’s slightly hot, grease the pan and sprinkle a pinch of salt. Then use a kitchen paper to wipe off the salt and oil from the pan.
  • Add the salt, powdered black pepper, ginger and ajwain seeds (if using) to the gram flour batter, and mix
  • Into a teacup, add some gram flour batter, then add a quarter teaspoon of fruit salt or bicarbonate of
    soda, stir vigorously, and immediately pour onto the heated pan in a circular motion.
  • Work very quickly to make the pancake circular, thin and approximately 6 inches in diameter.
  • While the top side of the pancake is wet, sprinkle the chopped coriander, spinach, tomatoes and
    onions onto it.
  • Cook the pancake on medium heat, and don’t let it burn.
  • After a couple of minutes, check whether the pancake is easy to lift off the pan and if the
    underside has cooked to golden brown. Add oil to the pancake edge if necessary to lift the
  • If the pancake has turned to golden brown, turn the pancake over and let it cook on the other
    side. If not, add a little oil to the pancake edge let it cook.
  • When cooked on both sides, remove the cooked pancake and serve.

Makes 4 pancakes.

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