Besan Chilla & Savory French Toast

Combine water (0.6 cup), chickpea flour (0.67 cup), turmeric (0.25 tsp), kala namak (0.25 tsp), salt (0.25 tsp), hing (0.125 tsp), and oil (1 tsp) in a bowl. Whisk until a lump-free batter forms. For variations, you can add cumin powder (0.5 tsp) or coriander powder (0.5 tsp). Start 5m timer

Stir in red onion (0.25 cup), ginger (1 tsp), chili (1 green), and cilantro (2 tbsp). If desired for a crispier texture, mix in rice flour (2 tbsp). For a quick batter, blend all ingredients in a blender until smooth.

Heat a thick-bottomed pan over medium-high heat. Lightly grease the pan with a few drops of [oil].

Pour a ladleful of batter onto the hot pan. Spread evenly in a circular motion to form a 5-7 inch pancake. Drizzle a few drops of [oil] around the edges. Cook for 5-7 minutes until golden brown. Flip and cook for another few minutes until brown spots appear. Start 7m timer

Serve the Besan Chilla hot with ketchup (2 tbsp), sriracha (1 tbsp), or cilantro chutney (2 tbsp).

To make Savory French Toast, dip bread (4 slices) into the prepared batter, coating both sides. Pan-fry on a medium-hot, lightly oiled non-stick pan for 3-5 minutes per side until golden. Serve hot, topped with daiya (2 tbsp) or desired chutneys. Start 5m timer