Total Calories: 556
1. Prepare the curry sauce and leave it in the pan. In a small bowl, mix together the chickpea flour, green chili pepper, salt, and baking soda, then add the water to make semi-thin batter. Set aside 15 to 20 minutes.
2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add about 1 tablespoon the batter and spread it with a spoon to make a 1 1/2-inch pancake. As it firms up, push to one side of the skillet and make similar pancakes with the remaining batter, adding more oil as needed.
3. Turn over each pancake that is on the side of the pan as the bottom browns, about 30 seconds. Allow the second side to brown, about 30 seconds, then transfer the pancake to a plate. Continue until all the batter has been used.
4. Add the pancakes to the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until pancakes absorb the juices from the sauce, 5 to 7 minutes. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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