Sift the chickpea flour in a bowl. Add salt and mix. Slowly add water to start mixing it to eliminate lumps. Add in 1 tablespoon of oil and mix everything.
Cover, and let sit for one hour, or overnight. The chickpea will absorb the batter and and will thicken.
Adjust the consistency of the batter by adding a bit of water if required. We do not need to runny or too thick batter. Something similar to dosa or crepe batter.
I let the cake tin first get heated in the oven for 5 minutes. Then I added about 1 tablespoon of Oil.
Added the Onion to it and let it again cook in the oven for a minute.
I added Rosemary to it (leaving about 1/2 teaspoon). and gently poured the batter on top of it.
Sprinkle the remaining rosemary on top of it and let it bake for 20-40 minutes. Mine was done in 20 minutes. Baking time will vary based on type of pan used.
Turn on broiler and broil for a minute or two until the top gets browned.
Allow to set for a few minutes and then carefully remove from pan.
Allow to cool a bit. Cut into wedges and serve. We enjoyed this as a breakfast with a cup of tea.