Besan Disks – Dharamsala, India

Tonight I prepared Besan Disks. What are those? Well, all they are is chickpea flour, a pinch of salt, water, and honey, all mixed together in a bowl, and then dollops of the mixture are dropped into a pan with a small puddle of oil in the bottom of it. Sounds fun, right? Maybe not yet, but topped with jelly or dipped in chocolate sauce this snack/dessert can be incredibly satisfying.

Food is always an issue, no matter where in the world we travel. We pack a kitchen bag (a carry-on), complete with a hot plate, a compact cooking kit (2 small pots, 2 small pans, all mad of super light titanium), sporks, mugs, agave nectar packets, and a small salt-and-pepper shaker. This bag is for situations when we don’t have a kitchen. Now, this doesn’t happen as much anymore as it used to, since we’ve started relying more and more on vacation rentals, which usually have kitchens. But, for times when our rental’s kitchen leaves something to be desired, or when we’re staying in a kitchenless hotel room, the kitchen bag is an important necessity that I’m always extremely grateful for.

So, in this post, I’ll show you how to make a quick, fun little treat out of very few ingredients (and tools)! It’s a flexible recipe that works with any kind of flour available from chickpea to rice flour. The disks can be made to be sweet or savory, and you can add almost anything (I recommend trying mashed bananas or chocolate) to them to switch things up! The results of the recipe will vary depending on what ingredients you use. Here, I’ve used besan (chickpea) flour as my flour, honey as a sweetener, and olive oil as my oil. However, if you only have access to rice flour, agave nectar, and corn oil, that will work fine as well. It is important to use a liquid sweetener (like agave nectar or honey), as this contributes to the necessary consistency of the batter, but otherwise the recipe is malleable.

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Yields 20-28 Disks

Besan Disks

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • 2 Cups Chickpea Flour
  • 1/4 Cup Honey
  • ~ 1/2 Cup Water
  • Pinch of Salt
  • Oil (for the pan)


  1. Mix all ingredients together in a bowl.
  2. Add more honey if needed.
  3. The mixture should be slightly thicker than the consistency of pancake batter. Add more flour or water to balance the consistency, if necessary.
  4. Fill the bottom of a pan with oil. Make sure to let the oil heat up before dropping in the batter.
  5. Drop a little less than a tablespoon of the batter into the oil. It should spread out to form a small pancake.
  6. Let one side of the disk cook before flipping it over to cook the other side (each side should take about 1 minute; both sides should be golden brown).
  7. Remove the disk from the oil and place onto a plate (or into a bowl) that’s been covered with paper towels or napkins (to absorb excess oil).
  8. Repeat until finished.
  9. NOTE: Consistency and appearance of the disks will vary depending on which flour you’re using. Disks made with rice flour may not ever turn golden brown, for example. Use your best judgment, and try a few out on their own first before cooking multiple disks at a time.

Because there isn’t a lot to this recipe, they make a good travel food. Eating healthy is difficult enough when living in a foreign country, but it’s almost impossible on 24-hour + plane days. Besan disks are a good snack to whip up right before plane day to pack into a small baggie and take along. In my experience, something like this can be a lifesaver on a long plane ride with nothing else to eat but a banana or two.

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