Ingredients
Method
In a mixing bowl, combine the chickpea flour, turmeric powder, cumin powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Gradually add water to the dry mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly thick, similar to pancake batter.
Stir in the chopped onion, green chili (if using), and cilantro. Mix until all ingredients are well incorporated.
Heat a non-stick skillet over medium heat and add a small amount of olive oil or ghee.
Pour a ladleful of batter onto the skillet, spreading it gently into a round shape, about 1/4 inch thick.
Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown.
Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes until golden on both sides.
Transfer the pancake to a plate and repeat the process with the remaining batter, adding oil to the skillet as needed.
Serve warm with a side of yogurt or your favorite chutney.
Prep Time: 10 min | Total Time: 20 min | Servings: 4