- Cook Time:15m
- Total Time:30m
- Serves: 4
- 1 c chickpea flour (besan) (1c = 235ml)
- 3 c water, divided
- 1/2 tsp. salt
- 1/4 tsp. turmeric powder
- 1/4 tsp. oil
- 1/2 tsp. garlic powder (optional)
- In a large pan, over medium heat, dry toast the chickpea flour until it smells nutty and fragrant. Keep stirring to prevent burning.
- Remove from heat and transfer to a heat-proof bowl. Stir in half the water (1.5 c) and using a whisk, stir well till you get a smooth, lump-free batter. Stir in salt, turmeric and garlic powder.
- Grease a loaf tin (8.5" x 4.5") or any other heat-proof dish that size with the oil. Set aside.
- Bring the remaining 1.5 cups of water to a boil. Once it's boiling, stir in the besan batter while stirring.
- Keep stirring as it cooks on medium heat - this should take about 8-10 minutes, depending on the heat and size of your pan. Ideally, you're looking for a thick, shiny batter which falls off in translucent ribbons.
- To test for if done: Take 1/4 tsp of cooked batter onto a plate and place in the freezer. In about a minute or so, it should become firm, and when you break apart, should come off in two (tofu-like firm) pieces.
- Once it's ready, pour into the greased loaf tin and set on a wire rack to cool at room temperature. You can speed this process in the fridge, but it's not necessary.
- Once firm, turn out of the loaf tin, slice and use within 3 days. Refrigerate in a clean dry air-tight container. Can be frozen for longer, but as it thaws, it may become soggy. Not recommended.