Gram flour pancakes to accompany soups, casseroles or served with a dip. Socca is so easy to make you really have to give it a go.



A couple of cupfuls of gram flour

2/3 teaspoons of sambar powder (omit if you prefer it unspiced)


Salt & pepper



Place the flour in a bowl, add the sambar powder (experiment with spices, cumin works well on its own or use a little garam masala) and a little salt and pepper to taste. Slowly add cold water whisking as you go. What you are looking for is a batter-like consistency (think pancakes rather than Yorkshire pudding). Leave to stand for around 30 minutes if you have time as this allows the mixture to thicken slightly.


In a non-stick pan heat a little oil, just coat the pan because you’re not looking to fry the pancakes.


The pan needs to be hot but not smoking. Pour a small ladleful of batter into the pan and swirl it so it spreads out exactly as if you were making a normal pancake. As it starts to bubble you will see tiny holes appearing on the top, check the underside is golden and then turn it over with a fish-slice or spatula. Cooking of each pancake will take only a minute or less. Remove from the pan and keep warm while you make as many as you need.