In a large mixing bowl, add besan + salt + pepper + turmeric powder + paprika + nutritional yeast. Mix well using a whisker.
Add water. Mix well until the mixture is smooth (please see the video for reference).
Cover the bowl and let it rest for 10 minutes.
*After 10 minutes* Add all the remaining ingredients: bell peppers + green chilies + green onions + cilantro.
Mix well using a spatula.
Set a non-stick pan over medium heat. Once it's hot, scoop and pour around 1/2 cup of the besan mixture and spread it evenly.
As bubbles start to appear, gently flip the pancake and heat the other side (around 1 minute).
Brush the top side with a bit of olive oil. Flip it and brush the other side. Flip again and let it heat until light brown.
Repeat the same for the remaining mixture. Besan pancake is ready. Serve alongside sriracha, or any hot sauce with salads on the side.
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Notes
The besan mixture will end up being liquidy after a while (this is because the veggies will start releasing water). To counter this, simply add 1-2 tablespoons of besan and mix well.