Ingredients:

• 2tbsp besan/chickpea flour

• 50 ml water 

• Onions chopped 1

• Oil 2 tablespoons

• Curry leaves 8 to 10Mustard seeds 1/4 teaspoon

• Cumin seeds 1/2 teaspoonSalt to taste

• Turmeric powder 1/4 teaspoon

• Red chilli powder 1/2 teaspoon

• Coriander powder 1teaspoon

• Fresh coriander leaves chopped 2 tablespoons

• Water 250ml water (extra water if required)

Method:

1. Mix the Chickpea flour with 50ml of water and keep it aside.

2. Heat oil in a pan and add mustard seeds. When they begin to splutter, add cumin seeds, curry leaves and onion, sauté until onion softens.

3. Add turmeric powder, and salt Mix well.

4. Add red chilli powder and coriander powder mix well. Add 250ml water, and bring it to boil.

5. (When the water starts to boil move the pan aside).

6. Add the flour batter into the pan and cook on low heat. (Keep stirring properly to avoid lumps).

7. Add coriander, cover and cook for 4 to 5 minutes.

Note: You can also use tomato and some vegetables.