Take a bowl, add besan, salt, turmeric powder, kashmiri red chilly powder, hing, mix well..
Now add chopped onion, tomato, ginger chilly, coriander leaves, curd, mix well. Add gradually water as needed to make pouring consistency of batter.. Make sure there is no lumps in batter. Cover with a plate, keep aside for at least 10 minutes to rest batter..
Now heat a minibpan cake pan, on low to medium flame on gas.. Grease with a little oil.. Mix batter once again. Now pour besan batter in each part of pan, pour very little oil on sides of each round pan cake, cooke for 2 minutes, flip all pan cakes, pour little oil, cooke for 2 minutes, when it turns golden brown in colour, transfer in a plate..
Make all pan cakes in same process.. Ready to serve, or to pack for tiffin..
Serve hot with coriander, green chilly chutney, garlic red chilly chutney of your choice.. or with tomato ketchup...
#LOVE_TO_COOK #SERVE_WITH_LOVE is my introduction.
