Instructions:
- In the mixing bowl, whisk together the chickpea flour, salt, turmeric powder, chilli powder, and cumin seeds until evenly distributed.
- Gradually pour in half of the water while whisking continuously to form a thick paste, ensuring no lumps remain.
- Slowly incorporate the remaining water while whisking vigorously until a smooth, thin batter forms, similar in consistency to thin pancake batter.
- Gently fold in the grated ginger, chopped coriander, and minced green chilli (if using).
- Cover the bowl and let the Besan Chilla batter rest at room temperature for 15 minutes. This step is crucial for texture.
- Heat a non-stick skillet over medium heat. Lightly grease it with a few drops of oil or ghee using a paper towel.
- Give the rested batter a quick stir. Pour one ladleful (about ¼ cup) into the centre of the hot pan. Immediately tilt and swirl the pan gently to spread the batter into an even, thin circle (about 6-7 inches wide).
- Cook for 2-3 minutes until the surface looks dry and small bubbles appear. Lightly drizzle a few drops of oil around the edges.
- Carefully slide a spatula underneath and flip the chilla. Cook the second side for another 1-2 minutes until nicely golden brown spots appear.
- Slide the finished chilla onto a plate. Repeat the process, lightly re-greasing the pan before pouring the next ladle of batter. Serve hot.