Step 1

In a bowl, combine the chickpea flour and 1/2 - 3/4 cup water to make a thin lump-free batter.

Step 2

Add the salt, turmeric, red chili powder, carom seeds, onion, and cilantro, and mix well. Let the batter sit for 5 minutes.

Step 3

Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel.

Step 4

Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a pancake.

Step 5

Drizzle a few drops of oil on the edges of the pancake. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes.

Step 6

Flip the pancakes and cook for 2 to 4 minutes.

Step 7

Continue to make the rest of the pancakes. Serve hot with tomato sauce or green chutneys.