Besan Cheela (Chickpea Flour Pancakes)

Instructions

1. 1In a medium bowl, add the 1 cup of chickpea flour, 1 cup of water, 1/2 cup of finely chopped onion, 1 finely chopped green chili, 2 tablespoons of chopped cilantro, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1/2 teaspoon of salt. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Place a 25.4 cm non-stick frying pan or griddle over medium heat. Allow the pan to heat up for about 2 minutes. Add 1 tablespoon of the 2 tablespoons of vegetable oil to the hot pan and let it spread evenly.
3. 3Pour 1/4 cup of the chickpea flour batter onto the hot, oiled pan. Use the back of a spoon or a ladle to spread the batter into a thin, even circle, about 15.24-20.32 cm in diameter.
4. 4Cook the pancake for 2 to 3 minutes on the first side, until the edges start to look dry and small bubbles appear on the surface. Carefully flip the pancake over using a spatula.
5. 5Cook the pancake for another 2 to 3 minutes on the second side, until it is golden brown and cooked through. Remove the pancake from the pan and set it aside on a plate.
6. 6Repeat steps 3 through 5 with the remaining batter, adding the remaining 1 tablespoon of vegetable oil to the pan before cooking the second pancake if it seems dry. You should have about 4 pancakes.
7. 7Serve the Besan Cheela hot.

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