In a bowl add chickpea flour.
2 cups chickpea flour (besan)
Add the seasonings
1 teaspoon turmeric powder, 1 ¼ teaspoon salt, 1 green chili
Then add yogurt and 1 cup water.
½ cup yogurt, 1 cup water
Mix well so that there are no lumps.
Add the remaining water and mix well.
2 cups water
Add cilantro and set aside.
2 teaspoon cilantro
In a pan add oil. Heat it.
2 tablespoon oil
Add the tempering ingredients and Let them splutter.
1 teaspoon mustard seeds, 1 teaspoon cumin seeds, ⅛ teaspoon asafetida
Then add chopped green chili, curry leaves and diced onions.
1 green chili, ¾ cup onions
Let the onions cook till soft. Add grated garlic. Mix well. Let it sauté for a minute.
2 cloves garlic
Next add the besan mixture while keeping the flame on medium low.
Keep stirring till the mix starts to thicken.
As the mixture thickens, it will reach a consistency where it is spreadable and separates from the pan. Turn the heat down at this stage.
Transfer to a plate greased with oil. Spread evenly till the thickness is same throughout. Sprinkle cilantro and shredded coconut on top. Cut into diamonds or squares and serve with cilantro chutney.
¼ cup cilantro, ¼ cup coconut