Dairy-Free Besan Chilla (Gram Flour Pancake)

Instructions

1. 1In a medium bowl, combine the 1 cup Besan (Gram Flour), 1/2 medium finely chopped Onion, 1/2 medium finely chopped Tomato, 1-2 minced Green Chilies, 1 tsp grated Ginger, 2 tbsp chopped Cilantro, 1/4 tsp Turmeric Powder, 1/4 tsp Red Chili Powder, and 1 tsp Salt.
2. 2Pour the 1 cup Water into the bowl with the dry ingredients and whisk everything together until you have a smooth batter with no lumps. The batter should be pourable, like thin pancake batter.
3. 3Heat a 25.4 cm non-stick pan or griddle over medium heat, which is about 175°C. Add 1 tbsp of the 2 tbsp Vegetable Oil to the hot pan and spread it around to lightly grease the surface.
4. 4Pour about 1/2 cup of the batter onto the hot, oiled pan. Immediately use the back of your ladle or a spoon to spread the batter in a circular motion, creating a thin pancake about 15.24-20.32 cm in diameter.
5. 5Cook the pancake for 3-4 minutes on the first side, until the edges look dry and slightly golden brown, and you see small bubbles forming on the surface. The chilla should be firm enough to flip.
6. 6Carefully flip the chilla using a spatula. Add the remaining 1 tbsp of Vegetable Oil to the pan around the edges of the chilla if needed, then cook the second side for 1-2 minutes until golden brown and cooked through.
7. 7Slide the finished chilla onto a plate. Repeat steps 4 through 6 with the remaining batter, adding more oil to the pan if it becomes dry, until all the batter is used to make about 3-4 pancakes.
8. 8Serve the Dairy-Free Besan Chilla hot.

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