|5 min||10 min||4|
|2 cup||Chickpea flour|
|1 tsp||Baking soda (gluten free)|
|1/2 tsp||Fennel seed|
|1/4 cup||Lemon juice|
|3 medium mushroom(s)||White mushrooms (sliced)|
|3 green onion (stem)||Green onion, scallion, ramp (chopped)|
|1/2 large pepper(s)||Red bell pepper (chopped)|
|1 tsp||Turmeric, powder|
1. Combine the dry ingredients, then mix in the wet ingredients.
2. Add the veggies.
3. Heat a bit of oil (if using) in a frying pan over medium heat.
4. Pour a quarter of the batter into the pan and spread evenly.
5. When the top looks like it’s not liquid anymore, flip the pudla over and cook for another couple of minutes.
is a great source of fiber and may help to lower inflammation and is gluten-free
To make this recipe gluten free - make sure your baking soda is gluten-free