Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted besan, salt, turmeric powder, and cumin powder.
- Prepare the Batter Base: Gradually whisk in the water, starting with 1 cup, ensuring there are no lumps. The consistency should be like thin pancake batter, pourable but slightly thicker than milk.
- Add Aromatics & Rest: Stir in the grated ginger, chopped green chilli, fresh coriander, and any optional diced onion. Cover the bowl and let the batter rest at room temperature for 15 minutes.
- Heat the Pan: Heat a non-stick skillet or tawa over medium heat. Lightly grease the pan with a small amount of oil or ghee; test by flicking a drop of water onto the surface—it should sizzle immediately.
- Pour and Spread: Give the rested batter a final quick stir. Pour about ¼ cup of batter onto the centre of the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin circle (about 6–7 inches wide).
- Initial Cook: Cook for 2–3 minutes until the surface looks dry and the edges start to crisp. Drizzle a few drops of oil around the edges.
- Flip and Finish: Carefully slide a thin spatula underneath and flip the Chilla. Cook the second side for another 1–2 minutes until golden brown spots appear.
- Serve: Transfer the cooked Besan Chilla to a plate. Repeat the process with the remaining batter, adding a touch more oil/ghee to the pan as needed between batches.