Soft Besan Chilla

Steps

1. 1.

   1.

   Mix the soft besan chilla batter** Whisk besan, salt, turmeric, cumin, and ajwain in a bowl. Pour in water slowly while whisking so lumps don't stick. Batter should coat a spoon and drip off in a thin stream. Stir in onion, chilli, and coriander. Rest 5 minutes.

2. 2.

   Check consistency

   After resting, if it looks too thick, splash in 1-2 tbsp water. Too thin and the chilla won't hold shape.

3. 3.

   Heat the pan

   Set a nonstick or well-seasoned pan over medium heat. Add a little oil and wipe excess with a paper towel so you get an even film.

4. 4.

   Pour and spread

   Pour about 60 ml batter in the center. Spread gently with the back of a ladle into a round. Don't press hard or it'll tear.

5. 5.

   Cook until soft in the middle

   Cook 2-3 minutes until the top looks set and edges lift. Drizzle a few drops of oil around the rim. Flip once and cook 1-2 minutes more. Stack on a plate and repeat.

6. 6.

   Serve hot

   Eat with yogurt, green chutney, or pickle. Best straight off the pan. They firm up as they cool.