Chickpea Flour Pancake

Nutrition values are AI-estimated based on ingredients.

• 70 grams besan (gram flour)
• Salt to taste
• 1 large onion, finely chopped
• 2 green chillies, finely chopped
• 1/2 teaspoon garam masala
• 1/4 teaspoon ajwain (carom seeds), crushed
• 1/4 teaspoon jeera powder (cumin powder)
• 1/2 teaspoon chilli powder
• 1/4 teaspoon chopped coriander
• Water, as needed
• Sesame oil, for cooking
• Grated cheese, for topping
• Pudina chutney, for serving

1. 1Finely chop the onion and green chillies.
2. 2Crush ajwain in your hands to release its aroma.
3. 3In a bowl, add besan, salt, chopped onion, chopped green chillies, garam masala, jeera powder, crushed ajwain, chilli powder, and chopped coriander.
4. 4Mix the dry ingredients and vegetables, then gradually add water while mixing until a smooth, pourable dosa-like batter is formed.
5. 5Optionally, rest the batter for 10 minutes.
6. 6Heat a griddle (tawa) on a gas stove, sprinkle water on the hot surface, wipe it clean, and set the flame to medium.
7. 7Pour a ladleful of the prepared besan batter onto the hot griddle and gently spread to form a thick, round pancake.
8. 8Drizzle sesame oil around the edges of the cooking puda.
9. 9Generously grate white cheese directly over the surface of the puda.
10. 10Once the first side is cooked and golden, carefully flip the puda using a flat spatula.
11. 11Press the puda with the spatula and cook until both sides are golden brown and the cheese is melted and slightly browned.
12. 12Carefully transfer the hot puda onto a plate, optionally lined with a fresh green banana leaf.
13. 13Serve hot with a side of pudina chutney, tomato sauce, coconut chutney, or curd.

These instructions are our analysis of the original video. Watch on YouTube →