Recipe type: Meal
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Besan I honestly don’t know if this dish exists , or it is one of my mothers inventions, but we have been eating Besan since we were kids, and loving it! When I grew up, I tasted Zunka, and realised that our Besan has a Maharashtrian cousin! I love Besan as it quick to whip up and so delicious to it, more so in winters.
  • Gram Flour / Besan 3 heaped Tbspn
  • Curd / Yogurt 2 Heaped Tbspn
  • Water (about a cup)
  • ¼ Tsp Turmeric Powder / Haldi
  • ½ Tsp Red Chilly Powder / Mirchi
  • Salt to taste
  • Oil, 1 Tbspn
  • Asafoetida / Hing , ¼ th Tsp
  • Cumin Seeds / Jeera, ¼ thTsp
  • Mustard Seeds / Rye ¼ th Tsp
  • Half of a small Onion, finely chopped
  • 4-5 cloves of Garlic, finely chopped
  • Dry Red Chillies, 2
  • Curry Leaves, 4-5
  1. In a bowl mix together all the Ingredients (1)
  2. Stir well till the mix is lump free. The consistency should be watery. Keep aside
  3. Heat a pan and add the Oil to it.
  4. Put in the Asafoetida, Cumin and Rye seeds.
  5. When the seeds pop add the Dry Red Chilles and Curry Leaves. Saute for 3-4 minutes
  6. Toss in the chopped Onion and Garlic and saute till the Onions turn translucent.
  7. To this add the mix for Ingredients (1)
  8. Keep stirring, on a low flame, till the mixture starts thickening.
  9. Allow it to form a gel like consistency.
  10. Switch off flame, garnish with chopped Coriander and serve hot.
  11. Bread is the best accompaniment, along with Raw Onions. Tastes good with Roti too.
Recipe by Sirimiri at