Besan Chilla (Chickpea Flour Pancakes)

Ingredients

• 1 cup Besan (Chickpea Flour)
• 2 tablespoons Rice Flour
• 1/2 cup Finely Chopped Onion
• 1/2 cup Finely Chopped Tomato
• 1 number Finely Chopped Green Chili
• 1 teaspoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 2 tablespoons Cilantro
• 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 medium bowl, combine the 1 cup Besan (Chickpea Flour), 2 tablespoons Rice Flour, 1/2 cup Finely Chopped Onion, 1/2 cup Finely Chopped Tomato, 1 number Finely Chopped Green Chili, 1 teaspoon Ginger-Garlic Paste, 1/2 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, 2 tablespoons Cilantro, and 1 teaspoon Salt.
2. 2Gradually whisk in the 1 cup Water until a smooth batter forms with no lumps.
3. 3Heat a 25.4 cm non-stick skillet or griddle over medium heat, which is approximately 175°C. Add 1 teaspoon of the 2 tablespoons Vegetable Oil to the skillet.
4. 4Pour about 1/2 cup of the batter onto the hot skillet and use the back of a ladle to spread it into a circle about 15.24 cm in diameter.
5. 5Cook for 2 to 3 minutes, until the edges look dry and small bubbles appear on the surface. Drizzle about 1 teaspoon of Vegetable Oil around the edges of the pancake.
6. 6Carefully flip the pancake and cook for another 2 to 3 minutes, until golden brown and cooked through. Repeat this process with the remaining batter, adding 1 teaspoon of Vegetable Oil to the skillet for each new pancake.
7. 7Serve hot.

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