Cheela

Ingredients 

• 3 cups gram flour
• 5-6 green chillies, chopped
• 3 tbsps chopped fresh coriander leaves
• 3 tbsps dried onion flakes
• 3 tsps salt
• ¾ tsp baking soda
• 1½ tsps red chilli powder
• 1½ tsps carom seeds
• ¾ tsp black pepper powder
• ¼ tsp asafoetida (hing)
• ¼ tsp turmeric powder 
• Oil for drizzling
• Yogurt to serve
• Tomato ketchup to serve

Method

1. Spread green chillies and coriander leaves in 2 separate microwave safe plates and microwave for 4-5 minutes or till dried completely.
2. Take gram flour in a large bowl, add dried green chillies, dried coriander leaves, onion flakes, salt, baking soda, red chilli powder, carom seeds, black pepper powder and asafoetida and mix well. Add turmeric powder and mix well, store in an air tight container for up to 21 days.
3. To make the cheela, mix together ½ cup of the premix and add 1 cup water and whisk till smooth. Add ½ cup water and mix well.
4. Heat a non-stick tawa, drizzle oil on it and pour a ladle full of batter and spread it evenly. Drizzle a little oil on the sides and cook for 2-3 minutes or till golden, flip the cheela and cook further for 1-2 minutes. Make more cheelas in the same way.
   Serve hot with yogurt and tomato ketchup.