|Chana flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Pancake mix/Bisquick mix||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs) (Add More As Needed)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Cumin||1 Teaspoon, slightly crushed by hand or rolling pin|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander powder||1 Tablespoon (Dry)|
|Grated pepper||4 (Serrano Or Jalapeno Chilies, To Taste)|
|Green onion pieces||4 , chopped|
|White onion||1 Medium, finely chopped|
|Salt spiced mixture||To Taste (Add More Grated Chilies If You Like It Hot.)|
Need a non-stick frying pans or a heavy skillet,
In a medium size bowl mix by hand or use food processor, mix all flours together, add oil, mix again, mix in yogurt, add water in small amounts and mix until mixture is smooth, (not lumpy), add grated ginger, chili’s and dry spices to mixture, add green and white chopped onions to mixture. If you let the batter marinate for about 1 hr or more the Debrah’s will be softer.
Heat pan or skillet on medium heat.
Brush skillet with cooking oil, let skillet heat, using a medium size spoon, pour 1 to 2 spoonful of mixture onto pan, spread the mixture into a 6 to 8 inch round (like a pancake)by using the back of the spoon.
Drizzle some oil around the Debrah, let cook until light brown (check to see underneath by lifting a little edge of the Dehbra), flip over and cook again, then serve hot. Cook until golden brown about 2 minutes on each side.
Serving suggestions: With Marmalade, spicy pickle, butter or just plain, Enjoy
Store extra batter in refrigerate, up to 4 days.