Ayurveda Recipe: Tri- coloured Chickpeaflour Pancakes

YELLOW
200 g chickpea flour
1 tablespoon natural yogurt (lactose free if you wish)
1 tablespoon garlic and ginger paste
1 green chill, chopped
(optional)
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon cumin seeds
2 tablespoons chopped coriander leaves
220ml of water

GREEN
Replace the water with 2 bunches of fresh spinach,blended with 200ml of water until you get a light, thin liquid.

PINK
Replace the water with 1 beet cooked and grated, then blended with its juice and
200ml water.

Method
To make chilla dough, with your hands or spatula, mix all ingredients well in a
bowl until a smooth consistency is reached. To cook the chilla, take a medium
non-stick pan and place over medium heat. Let the pan heat for a couple of
minutes. Then pour a large spoonful of the mixture into the pan and spread it
evenly in clockwise circular motions with the back of the spoon, pressing very
lightly so that spaces do not form while the pancakes are being prepared. Adding a few drops of oil on the sides of the chilla will allow  them to cook and crisp up well. Leave it cook for a couple of minutes on one side and then use a spatula and cook on the other side for another minute. The chilla is cooked when slightly browned on each side.