2 Serves
30 Mins
In a mixing bowl, whisk together the gram flour, water, finely chopped onion, and spices to form a smooth, pourable batter.
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IndianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
279 µg / 400 µgCalcium
38 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
581 mg / 4,700 mgSodium
623 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of cooking oil.
Pour a ladleful of the batter onto the hot skillet and spread it into a thin circle using the back of the ladle or a spatula.
Cook until the edges lift and the bottom is golden brown, then flip and cook the other side until fully set and lightly charred.
1
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Indonesian
Indian