Besan Chilla (Chickpea Flour Pancakes)

Ingredients

• 1 cup Besan (Chickpea Flour)
• 1 cup Water
• 1/2 medium, finely chopped Onion
• 1 small, finely chopped Green Chili
• 2 tablespoons, chopped Cilantro
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 1 cup Besan (Chickpea Flour), 1 cup Water, 1/2 medium, finely chopped Onion, 1 small, finely chopped Green Chili, 2 tablespoons, chopped Cilantro, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, and 1/2 teaspoon Salt. Whisk everything together until you have a smooth batter with no lumps.
2. 2Place a 10-inch non-stick frying pan or griddle over medium heat. Allow it to heat up for about 2 minutes. The pan is ready when a drop of water sizzles and evaporates quickly.
3. 3Add 1 teaspoon of the 2 tablespoons Vegetable Oil to the hot pan and swirl it around to coat the bottom. It should shimmer slightly.
4. 4Pour 1/4 cup of the batter onto the hot, oiled pan. Immediately use the back of your measuring cup or a spoon to spread the batter into a thin circle, about 6-8 inches in diameter.
5. 5Cook the pancake for 3 to 4 minutes on the first side, until the edges look dry and slightly golden brown, and small bubbles appear on the surface.
6. 6Carefully flip the pancake using a spatula. Add another 1 teaspoon of the 2 tablespoons Vegetable Oil to the pan around the edges of the pancake if it looks dry. Cook for another 3 to 4 minutes on the second side, until it is golden brown and cooked through.
7. 7Repeat steps 4 through 6 with the remaining batter, adding 1 teaspoon of oil to the pan before cooking each new pancake. You should have about 4 pancakes in total.
8. 8Serve the Besan Chilla hot immediately after cooking.

Related Guides