Janet > wrote:
: I was in the only Indian market in my area yesterday, stocking up on fresh
: curry leaves, and fell into conversation with the proprietor. We discussed
: Indian breads, which I used to make from chapati flour, and I told her that
: I was looking for lower carb/higher fiber alternatives. She pointed out
: Besan flour, which is ground chana dal. She said that it can be used to
: make pakoras and similar items, although not naan, poori, or other typically
: wheat-based breads. She said she like to try to control her fat intake, so
: that rather than making pakoras--which are deep fried, for those who are not
: familiar with them--she more often uses it to make something that is roughly
: similar to a savory pancake/crepe or a thin frittata. She said to mix up a
: batter of besan flour and water to whatever consistency works, and stir in
: minced onion and other diced/minced vegetables, S&P and perhaps some spices,
: then fry in a skillet. She eats this with Indian condiments such as mint or
: coriander chutney, yogurt raita, and so forth. (Tzatziki sauce would be
: great, I think.) I bought a bag, and am looking forward to giving it a
: whirl.

: BTW, she said that no eggs are required in the batter: you are basically
: using the besan flour instead of egg, if you think of it as a frittata.

How would this be for "breading" meats, etc that ou don't want to fuly
batter like with the pancake mix?

Wendy-looking for new food adventures like floured chicken cutlets.
Wow!"-)