This acts like a pancake but should be paired with vegetables or whatever you’d usually add to an egg-based omelet. The spices are also completely up to your tastes, with turmeric and kala namak necessary for the color and flavor of the traditional preparation.
- Whisk all the ingredients together until thick but not lumpy, like pancake batter. Let it rest for about 10 minutes.
- Heat a small nonstick pan and add a teaspoon of olive oil. Once the oil is hot, pour in the batter.
- Treat it like a pancake: When bubbles start to pop throughout the batter, flip it. Let brown on both sides before serving alone or with sautéed vegetables.
Alicia Kennedy is a Long Island–born, Brooklyn-based food writer and recipe developer. She's an editor at Edible Brooklyn and Edible Manhattan, and a contributor to the Village Voice.