Besan Cheela (Chickpea Flour Pancakes)

Ingredients

• 1 cup Besan (chickpea flour)
• 1 cup Coconut Milk
• 1/2 cup Finely chopped onion
• 1/2 cup Finely chopped tomato
• 1 teaspoon Chopped green chilies
• 1 teaspoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Oil for cooking
• 2 tablespoons Chopped Cilantro

Instructions

1. 1In a medium bowl, combine the 1 cup besan (chickpea flour), 1 cup coconut milk, 1/2 cup finely chopped onion, 1/2 cup finely chopped tomato, 1 teaspoon chopped green chilies, 1 teaspoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 1 teaspoon salt.
2. 2Gradually add water, about 1/4 cup at a time, whisking continuously until you have a smooth batter with a medium consistency, similar to pancake batter. It should not be too thick or too thin.
3. 3Heat a non-stick griddle or a 10-inch skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. Add 1 teaspoon of oil to the heated griddle and spread it evenly.
4. 4Pour about 1/4 cup of the batter onto the hot griddle. Use the back of the ladle to gently spread the batter into a circular shape, about 6 inches in diameter.
5. 5Cook the cheela for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface. Add another 1 teaspoon of oil around the edges of the cheela.
6. 6Carefully flip the cheela using a spatula. Cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through.
7. 7Remove the cooked cheela from the griddle and place it on a plate. Repeat steps 4 through 6 with the remaining batter, adding 1 teaspoon of oil to the griddle before cooking each cheela. This recipe makes about 4 cheelas.
8. 8Serve the besan cheelas hot. Garnish with 2 tablespoons chopped cilantro just before serving.

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