“It’s no use going back to yesterday, because I was a different person then.” ― Lewis Carroll

Totally agree with Mr Carroll here, although it is important not to forget where we have come from and how far we have been.

Welcome to day 12, I was thinking a lot about the Plan at this stage and how I could implement it, especially we were going away for the coming weekend:

“Really worried how I’m going to do this when away. I would have a break if I’d completed the 66 days, would feel like a fraud if I ask people to do it, but have not done it myself”.

The weekend away did take some planning and I will say more over the next few days, but I will give you a spoiler, the planning was worth it!

Chickpea Flour Pancakes with Coriander

By Rohini Bajekal

INGREDIENTS (makes 6 pancakes)

• 1 cup room temperature water (plus more water if needed)

• 1 cup chickpea flour (can also use gram flour - adjust water as you might need less)

• 1/4 teaspoon (0.25 teaspoon) turmeric

• 1/4 teaspoon cumin seeds

• 1/2 teaspoon salt

• 1 medium red onion, finely chopped

• 1-2 green chillies, finely diced (optional)

• 1 medium sized tomato, finely chopped

• 1 big handful of coriander leaves and stalks, finely chopped

• Olive Oil (optional)

• Hot sauce or homemade chutney to serve (optional)


1. Mix the chickpea flour with 1 cup of water in a bowl using a whisk preferably to

ensure there are no lumps. As it will be quite thick, add up to 1/2-3/4 cup water

until you get a smooth pourable consistency.

2. Add the turmeric, cumin seeds, salt, onion, chillies, tomato and chopped coriander.

Add around 1 teaspoon olive oil if you don’t have a good non-stick plan. Let the

batter rest for a few minutes.

3. Oil the pan if needed but keep it to a minimum - this is not a necessary step if you

have a good non-stick pan. Using a ladle, pour enough batter to make a pancake.

Spread it around so it is not too thick or it won’t cook.

4. Once the edges of the pancake look cooked after a few minutes, flip it over just as

you would make a regular pancake. Cook for another few minutes until ready.

5. Use up the rest of the batter to make the pancakes. Serve with homemade

coriander and mint chutney, hot sauce, tomato sauce or even soya yoghurt.

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