Description
A healthy finger food made with chickpea and yogurt.
Ingredients
Scale
- 1 cup chickpea flour/besan
- 1 cup sour yogurt
- 2 cups water
- 1 teaspoon asafoetida/hing
- 1/2 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 inch ginger, grated
- salt
Instructions
- Arrange some steel plates/glass chopping boards or cookie sheets to spread the batter. You can also spread the batter on the counter top. I used back side of a cookie sheet and two wooden chopping boards.
- Brush the back of the cookie sheet and the wooden boards very lightly with some oil. Then, rub it using a kitchen paper towel to make sure it’s not too oily.
- Keeping the spreading utensils ready is very important as you have to spread the batter immediately while it’s hot. Once the utensils are ready, start with the batter.
- Add water and sour yogurt in a microwave proof bowl and mix it properly.
- Then, add asafoetida, chili powder, turmeric powder, grated ginger and give it a mix.
- Sift the chickpea flour to the bowl and whisk until it’s mixed properly.
- Add salt and mix it one last time to make sure that there are no lumps.
- Put it in the microwave without the lid and let it cook for 4 minutes in high heat.
- Take it out and whisk it properly. Put it back in the microwave for 3 more minutes.
- Take it out and whisk it once again. At this point, the consistency should be thick enough.
- Spread the thick batter quickly on the back of the cookie sheets or chopping boards. Spread it as thinly as you can.
- Let it rest for 2 to 3 minutes.
- Prep Time: 10 mins
- Cook Time: 30 mins