1 cup chickpea flour or gram flour (besan)
1/2 teaspoon salt
½ teaspoon dried oregano
½ onion, chopped
1 small red chilli
½ teaspoon fresh oregano (optional)
1 tablespoon chopped sundried tomatoes
¼ cup fresh or frozen peas
Pinch of soda bicarbonate
3/4 cup water (add more if batter is too thick)
In a bowl mix together flour, salt.
Add little water at a time and mix with a whisk to make sure there are no lumps and the batter is smooth.
Add chopped onions and chilli and fresh and dried oregano.
Set aside for about 15 minutes.
When ready to make hotcakes, add the chopped sundried tomatoes, peas and soda bicarbonate.
Heat a cast iron skillet and slightly grease it. To check if the skillet is ready, sprinkle few drops of water on it. If the water sizzles right away, it means it is ready.
Pour a ladle of batter on the skillet. When the sides start to brown, flip the hotcake.
It is ready when both sides are golden brown.
Grease the skillet again before making the next one.
The hotcakes can be eaten with dips, ketchup or chutneys of your choice.