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1. Finely chop the onion, tomato, fresh cilantro, and green chili. Mince the garlic and grate the ginger.
0.5 piece onion,
1 piece tomato,
0.2 cup fresh cilantro,
1 piece green chili,
1 clove garlic,
1 tsp ginger
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2. In a mixing bowl, whisk the chickpea flour with water until smooth and lump-free.
1 cup chickpea flour,
1.2 cup water
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3. Add the chopped onion, tomato, fresh cilantro, green chili, garlic, ginger, ground cumin, ground coriander, turmeric powder, red chili powder, salt, black pepper, and lemon juice to the bowl and mix to form a pourable batter slightly thinner than regular pancake batter. Let it rest for 5 minutes.
0.5 piece onion,
1 piece tomato,
0.2 cup fresh cilantro,
1 piece green chili,
1 clove garlic,
1 tsp ginger,
0.5 tsp ground cumin,
0.5 tsp ground coriander,
0.2 tsp turmeric powder,
0.2 tsp red chili powder,
0.8 tsp salt,
0.2 tsp black pepper,
1 tbsp lemon juice
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4. In a small bowl, whisk the plain yogurt with a pinch of salt until smooth. Chop the fresh cilantro garnish and stir it into the yogurt. Set aside.
0.2 cup plain yogurt,
2 tbsp fresh cilantro (garnish),
0.1 tsp salt
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5. Heat a nonstick skillet over medium heat and lightly brush the surface with oil.
3 tbsp oil
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6. Pour a ladle of batter onto the hot skillet and quickly spread it outward in a thin circle using the back of the ladle.
1 cup chickpea flour
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7. Drizzle a few drops of oil around the edges and cook until the edges turn golden and crisp and the top looks set, about 3 to 4 minutes.
3 tbsp oil
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8. Flip the pancake carefully and cook the other side until lightly browned and crisp, about 1 to 2 minutes. Transfer to a plate and repeat with the remaining batter, brushing the skillet with oil as needed.
1 cup chickpea flour,
3 tbsp oil
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9. Serve the hot chickpea flour pancakes immediately with the cilantro yogurt sauce or your favorite chutney on the side.
0.8 cup plain yogurt,
2 tbsp fresh cilantro (garnish)
By mansi