Besan chilla

You'll need

• 1 cup besan (gram flour)
• ¾ cup water, adjusted to a pourable batter
• ¼ tsp turmeric, ¼ tsp ajwain (carom seeds)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chilli and a little coriander, chopped
• Salt to taste, oil for the pan

Method

1. Whisk the besan with water, turmeric, ajwain and salt into a smooth, lump-free batter, the consistency of a dosa batter.
2. Stir in the onion, tomato, chilli and coriander.
3. Heat a flat pan, pour a ladle of batter and spread thin in a circle.
4. Drizzle a little oil around the edges, cook until the base turns golden and lifts easily, then flip and cook the other side.
5. Serve hot, with mint chutney or plain curd on the side.

Why this dish

Gram flour is a pulse, not a grain, so it behaves differently in the body than a wheat or rice breakfast: slower to digest, without the heaviness. Ajwain is added specifically to make a pulse-based batter easier to sit with.

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