Besan Chilla Savory Chickpea Flour Pancakes

Ingredients

• chickpea flour 1.75 cups
• rice flour 0.25 cups
• cumin seed 0.5 teaspoons
• turmeric powder 0.25 teaspoons
• chili powder 0.25 teaspoons
• white onion 0.25 cups
• tomato 0.25 cups
• cilantro 1 tablespoon
• red Thai chile 1 piece
• water 1 cup
• salt 1 teaspoon
• vegetable oil 0.25 cups
• garam masala 0.5 teaspoons
• fresh ginger root 1 teaspoon
• carom seeds 0.5 teaspoons
• asafoetida 1 pinch
• curry leaves 2.5 pieces
• black salt 0.125 teaspoons

Tools

• mixing bowl
• whisk
• nonstick pan
• flat spatula
• plate
• ladle

Instructions

1. Add chickpea flour, rice flour, cumin seeds, turmeric powder, red chilli powder, garam masala, salt, black salt, ginger, and, if using, asafoetida and carom seeds to a mixing bowl. Mix well.
2. Pour in the water and whisk until the batter is smooth and lump-free. Add a little more water if needed so the batter is easily pourable, not too thick or too thin.
3. Add onion, tomato, green chilli, cilantro, and curry leaves. Mix everything well.
4. Heat a pan and lightly grease it with oil. Pour a ladleful of batter onto the hot pan and spread it in a circular motion to form a round pancake. Drizzle a little oil around the edges.
5. Cook until the underside is deep golden brown, about 2 minutes. Flip with a spatula and cook the other side for about 2 minutes, until crispy and golden brown.
6. Remove from the pan and repeat with the remaining batter. Serve hot.

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