I patterned this after an Indian breakfast dish called cheela. It is sometimes referred to as an eggless omelet or a vegan omelet. It is made of chickpea flour (besan) and water with a few seasonings and optional vegetable ingredients, about as quick and simple as a recipe can be.
Since I would be using sauerkraut as a main ingredient I steered mostly clear of Indian spices and flavorings (as much as I love them) in favor of caraway and fennel seeds. I did, however, use turmeric for the yellow coloring and black salt for a bit of an eggy flavor.
The ingredients (not all of them pictured) were:
- chickpea flour (besan)
- rice flour
- lightly crushed caraway seeds
- lightly crushed fennel seeds
- black salt
- fermented sauerkraut (rinsed and drained)
- sliced green onions
- red and green mild peppers
- olive oil for light frying
I usually choose not to heat sauerkraut in order to preserve its probiotic qualities, but in this instance I figured it would be heated only briefly. I rinsed the sauerkraut to reduce the sodium content and because I would be adding black salt for flavor.
I spread the fairly thin batter in the pan with the back of the ladle and cooked the pancakes on both sides.
These were delicious on their own, with ketchup and/or with my fermented hot sauce.