Savory Chickpea Flour Pancakes (Pudla)

In a large bowl, whisk together the chickpea flour, water, turmeric powder, cumin powder, red chili powder (if using), and salt until a smooth batter forms. The consistency should be similar to pancake batter; add more water, 1 tablespoon at a time, if too thick.

Stir in the finely chopped onion, bell pepper, and grated ginger into the batter.

Heat 1/2 tablespoon of vegetable oil in a non-stick skillet or griddle over medium heat. Once hot, pour about 1/4 cup of batter onto the skillet and spread it gently into a 4-5 inch circle.

Cook for 2-3 minutes per side, or until golden brown and cooked through. The edges should look crisp and the center firm.

Repeat with the remaining batter, adding 1/2 tablespoon of oil for each new pancake, until all the batter is used. Serve hot.