Besan Cheela (Chickpea Flour Pancakes)

Ingredients

• 1 cup Besan (Chickpea Flour)
• 2 tablespoons Rice Flour
• 1/2 cup Finely Chopped Onion
• 1 teaspoon Finely Chopped Green Chilies
• 2 tablespoons Finely Chopped Cilantro
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 cup Besan (Chickpea Flour), 2 tablespoons Rice Flour, 1/2 cup Finely Chopped Onion, 1 teaspoon Finely Chopped Green Chilies, 2 tablespoons Finely Chopped Cilantro, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/4 teaspoon Asafoetida (Hing), and 1 teaspoon Salt.
2. 2Gradually add 1 cup Water to the dry ingredients while whisking continuously until you have a smooth batter with no lumps.
3. 3Heat a lightly oiled non-stick pan or griddle over medium heat (approximately 176.7°C or 175°C).
4. 4Pour a ladleful of the batter onto the hot pan and gently spread it into a thin, circular pancake shape.
5. 5Drizzle about 1 teaspoon of 2 tablespoons Vegetable Oil around the edges of the pancake.
6. 6Cook for 2 to 3 minutes, or until the edges look set and the underside is golden brown. Carefully flip the pancake.
7. 7Cook the other side for another 2 to 3 minutes, or until it is also golden brown and crispy. Repeat with the remaining batter, adding a little more oil to the pan if needed between pancakes.
8. 8Serve the Besan Cheela hot.

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