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Sadhana Ginde
BellaOnline's Indian Food Editor

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Besan Chilas
Guest Author - vandana trivedi

Ingredients:

1 cup Bengal gram flour
a pinch asafoetida
1 tablespoon oil
salt to taste
oil for cooking

Method:

Mix the gram flour, asafoetida, salt and 1 tablespoon of oil into a pouring consistency batter, using enough water.
Heat a non-stick griddle and grease it with oil.
Pour a ladleful of the mixture on the griddle and spread it evenly to make a thin pancake. Cook both sides on a medium heat, applying a little oil till it turns golden brown.
Repeat the process for the remaining batter. Serve hot with mint chutney or garnished with chopped tomatoes, onions and coriander.

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Content copyright © 2008 by vandana trivedi. All rights reserved.
This content was written by vandana trivedi. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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