Mix well to get a lump free batter:
2/3 cup chickpea flour
1/4 tsp turmeric
1/4 teaspoon salt or to taste
1 teaspoon oil
1/2-2/3 cup water
(add cumin powder or coriander
powder for variations.
Add in;
1/4 cup chopped red onion
1 tsp
grated ginger
1 green chili finely chopped
A couple of
tablespoons of finely chopped cilantro
Heat a thick bottom pan on medium high heat until hot, spread a little oil on the pan.
Drop a ladleful of the batter and spread
it around either by using the ladle in circular motion like a crepe, or
just moving the pan to make 5-7 inch diameter. Put a few drops of oil on
the edges.
Cook chilla on medium heat for 5-7 minutes until golden. Flip and cook for another few minutes till brown spots appear.
Serve hot with ketchup, sriracha, cilantro chutney or other sauces.
When short on time, I blend the veggies, ginger and all the
ingredients in a blender to make a quick batter and use it:) No chopping
needed!
