A thin, round and flat cake with a slight indian twist, cooked with protein packed bengal gram dal makes a complete meal option.
Soak 2 tbsp chana, boil, grind coarsely and keep aside.
In a mixing bowl, take 2 tbsp of previously cooked chana dal paste, 1/8 tsp green chilli paste, 1/2 tsp chopped ginger, 1/2 tsp chopped garlic, 1/4 tsp jeera powder, 1/8 tsp salt, 1/2 tsp chopped coriander leaves and mix well.
Add a required amount of water and mix until a pastelike consistency is obtained.
Heat 1 tsp oil on a nonstick frypan at a low flame.
Take a scoopful of the batter, put it in the pan and spread equally to form a pancake.
Allowing it to cook, flip and make sure both sides are browned well.
Serve fresh and hot.