Besan Chilla (Chickpea Flour Pancakes)

Ingredients

• 1 cup Besan (Chickpea Flour)
• 1 cup Water
• 0.5 cup Finely Chopped Onion
• 1 number Finely Chopped Green Chilies
• 2 tablespoons Finely Chopped Cilantro
• 1 teaspoon Grated Ginger
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Cumin Powder
• 0.75 teaspoon Salt
• 2 tablespoons Ghee or Vegetable Oil

Instructions

1. 1In a mixing bowl, combine 1 cup Besan (Chickpea Flour), 1 cup Water, 0.5 cup Finely Chopped Onion, 1 number Finely Chopped Green Chilies, 2 tablespoons Finely Chopped Cilantro, 1 teaspoon Grated Ginger, 0.5 teaspoon Turmeric Powder, 0.5 teaspoon Cumin Powder, and 0.75 teaspoon Salt.
2. 2Whisk everything together until you have a smooth batter. If the batter seems too thick, add a little more water, a tablespoon at a time, until it is the consistency of heavy cream and pours easily.
3. 3Heat a 10-inch non-stick skillet or griddle over medium heat, which is about 350°F (175°C).
4. 4Pour about 1/2 cup of the batter onto the hot skillet. Use the back of your ladle or a spoon to spread the batter into a circle about 6 inches wide.
5. 5Cook for 2 to 3 minutes on the first side, until the edges look dry and small bubbles appear on the surface. Drizzle about 1 teaspoon of the 2 tablespoons Ghee or Vegetable Oil around the edges of the pancake while it cooks.
6. 6Carefully flip the pancake using a spatula. Cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through. Drizzle another 1 teaspoon of the 2 tablespoons Ghee or Vegetable Oil around the edges.
7. 7Repeat steps 4 through 6 with the remaining batter, adding a little more ghee or oil to the pan for each pancake as needed, until all the batter is used.
8. 8Serve the Besan Chilla hot with chutney or yogurt.

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