Pithale

Cuisines

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Recipe

Ingredients

1 cup	besan (gram flour)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
1 cup	water
1 medium	onion, finely chopped
2 pieces	green chilies, finely chopped
5 leaves	curry leaves
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
to taste	salt
2 tablespoons	fresh coriander, chopped

Instructions

1. 1 In a bowl, mix besan with water to make a smooth batter without lumps.
2. 2 Heat oil in a pan and add mustard seeds. Let them splutter.
3. 3 Add cumin seeds and asafoetida to the oil.
4. 4 Add chopped onions and sauté until they turn translucent.
5. 5 Add green chilies and curry leaves, sauté for another minute.
6. 6 Add turmeric powder, red chili powder, and salt. Mix well.
7. 7 Slowly add the besan batter to the pan, stirring continuously to avoid lumps.
8. 8 Cook on low heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
9. 9 Garnish with fresh coriander and serve hot.