▢1 cup BEUNOSH MOONG MILLET CHEELA MIX
▢2 Green chili pepper finely diced
▢¼ cup onion finely chopped
▢¼ cup tomato finely chopped
▢2 tablespoon coriander leaves chopped
▢½ teaspoon Salt adjust to taste
▢½ cup water or as needed
▢4 teaspoon oil to cook the chilla
In a large bowl, add CHEELA MIX, onion, tomato, coriander, salt.
Add water little at a time while whisking to form a medium thick batter. Make sure the batter is not too thick or too runny, it should have a pouring consistency like dosa batter.
Heat a iron skillet or non-stick pan on medium heat. Once the skillet is hot, take a ladle full of the batter, and pour it at the center of the pan.
Using the same ladle, spread the batter on the tala in a circular motion to make a round chilla.
Drizzle some oil at the edges of the chilla and at the center on the top. Total of about ¾ to 1 teaspoon.
Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.
Now press with the spatula and cook the other side for 1-2 minutes.
When the chilla is well cooked on both sides, remove to a plate.
Serve besan chilla right way with chutney or tomato ketchup, and a cup of chai! ENJOY!