Spicy Indian Pancakes (6 servings) 2 cups chickpea flour 1/2 teaspoon turmeric powder 1 teaspoon chili powder 1/2 teaspoon cumin seeds 2 Tablespoons chopped coriander (cilantro) leaves 1/2 teaspoon salt 3/4 cup of water (more or less) cooking oil spray for pan 1/4 cup sliced scallions or shallots (optional) In a big bowl, place all the above ingredients. Add water so as to make a batter of medium consistency, i.e., not too thick nor too runny. Heat a griddle or a nonstick pan. Reduce the heat, spray with cooking oil, and spread a 1/4 cup of batter evenly. Cook on medium heat for about 2 minutes or till the underside is cooked and has become golden brown. Flip the pancake. Cook on medium heat for about 2 minutes or till the other side is also cooked and has become golden brown. Repeat the procedure for making rest of the pancakes. * As a variation, finely chopped tomatoes and onions can be added to the batter. Great for brunch - with scrambled or over-easy eggs. Mr Breakfast would like to thank Brekkie_Baby for this recipe. Recipe number 2086. Submitted 7/11/2007.