Besan Rice Pancakes with Spicy Onion Topping

1.In a bowl, combine 1 cup of besan and 1/2 cup of rice. Add a pinch of haldi and namak to the mixture.

2.Gradually pour in milk and water while stirring until you achieve a smooth batter-like consistency. Let the batter rest for 10 minutes to allow the flavors to meld together.

3.Heat a non-stick pan over medium heat and lightly oil the surface with sarso ka tel (mustard oil).

4.Pour a ladleful of the besan rice batter onto the pan, spreading it out gently to form a circular pancake shape.

5.Cook the pancake for 2-3 minutes on each side until golden brown and cooked through. Repeat this step for the remaining batter.

6.In a separate pan, heat a little sarso ka tel and add jeera to temper. Once the jeera splutters, add finely chopped onions and sauté until they turn translucent.

7.Sprinkle red chilli and namak over the onions and cook for another minute until the onions are caramelized and fragrant.

8.To serve, place the besan rice pancake on a plate and generously top it with the spicy onion mixture.

9.Enjoy the Besan Rice Pancakes with Spicy Onion Topping hot as a delicious and filling meal!