Besan (chickpea flour) Cheela

Ingredients:
Besan - 2 cups
Onion, chopped fine - 1 med
Coriander (cilantro) leaves, chopped - 1 tsp
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
(or green chillies, chopped - 2 med)
Oil - a few tbsp
Salt - to taste

Servings: 5-8 pancakes
Time: (cook+prep) 20 min

Method:
Take 2 cups of water in a mixing bowl, and slowly add the besan, stirring continuously to avoid lumps. Add more water to make a thin batter. Now add the onions, coriander leaves, salt and turmeric and red chili powders. Heat a nonstick pan and coat with a few drops of oil. Pour a ladle of batter onto the hot pan and allow to spread into a circular shape (if the batter is thin enough, it should spread automatically. If not, spread lightly with the bottom of a soup spoon). Add a few drops of oil along the sides and in the middle. When the edges start to separate from the pan, turn over and cook the other side.
Serve warm with your favourite chutney/raita/hot sauce/ketchup.

Author: Shrinkingsodacan
Source: Simple version of traditional recipe