Ingredients:
1 cup Chickpea flour (dal or pea flour works as well)
1 Red and 1white onions
2Jalapenos
1tsp Turmeric
1/4 cup Olive oil
1/2tsp Salt and 1/2 tsp black pepper
2-3 tsp Lime or lemon juice
How to make it:
Sift through the chickpea flour
Chop the white onions, red onions, and jalapenos
Cook the white onion with small amount of oil, add turmeric, salt and pepper. Cook it like the way Shiro is usually made (for those of you who know) or thick porridge. (Do not put so much oil, it will prevent it from air drying later).
Wait until onions are cooked well, add a small amount of water. Let it boil.
Put the batter of chickpea and continually stir with low heat, stir non-stop so it won't create lumps for about 3 min.
Stop stirring and let it cook. Make sure it is cooked well (you may taste it). It becomes thick like thick Shiro wot (stew). Stir occasionally so it won't stick on the pan. Preferred if you use non-stick pan.
Get a flat pan or tray to paint the porridge on it and let it air dry.
Leave it air dry for about 15-20 min and return to it to scrap it off
Then scrape it off to get flat and small tile looking pieces of the chickpea (butcha).
Then season it with your chopped red onion (better red for the color, for the look of it) and jalapenos.
decorate it and add lemon juice.
That is, it looks like scrambled eggs, but its not :) .
የተባረክ ይሁን!
Enjoy!