For the Spicy Chickpea Flour Pancakes (yield 7-8 pancakes):
cup of chickpea flour
cups of water
tablespoon neutral oil + extra for greasing the pan
teaspoon black mustard seeds
dried red chili
sprig of fresh curry leaves (optional)
Pinch of kosher salt
For the Coconut Chutney:
cup fresh frozen grated coconut
cup plain coconut or almond yogurt
cup fresh coriander (cilantro), stems and leaves
tablespoons unsalted roasted peanuts
green chili (green chili de arbol, Indian green chili, or serrano chile)
inch piece of fresh ginger, peeled
Pinch of Kosher Salt
Place besan flour in a large bowl and gradually add in about 3/4 cup of the water. Whisk until smooth and clump-free. Add the remaining water and mix – batter should be thin, not thick.
To make the Tadka aka Tempered Spices, place the smallest pan you have over high flame. Add In about 1 tablespoon vegetable/neutral oil. Once it’s very hot, reduce the flame or move the pan away from the flame and first add in your black mustard seeds and dried red chili (break it in half to reveal the seeds). After 15 seconds, add in your curry leaves and stand back. It will pop aggressively. Once popping slightly subsides, swirl around until everything is incorporated and then pour into your chickpea flour batter. Stir until incorporated.
Heat a small non-stick skillet over medium flame. Spray with cooking spray and add a bit of neutral oil to coat the hot pan. Once hot, pour in 1/4 cup of the batter and spread it evenly to coat the pan. Cook for about 3-4 minutes until the sides start looking slightly cooked and are bubbling. Flip and cook 3-4 minutes on the other side. Both sides should be slightly golden-brown and crisp. Remove and continue making until you’ve cooked all the pancakes.
For the chutney: In a blender/food processor, add in the grated coconut, green chilies, peanuts, ginger, fresh coriander, 2 tablespoons of yogurt, a splash of water, and a pinch of salt. Blend until mostly combined. Texture should be creamy, but textured.