Mix Chilla

In a mixing bowl, combine besan, sooji, curd, and water. Mix well to form a smooth batter. Add turmeric powder, red chili powder, cumin seeds, ajwain, salt, and lemon juice. Mix well. Let the batter rest for 10-15 minutes so the sooji softens.

After resting, add onions, carrot, capsicum, green chili, ginger paste, and coriander leaves to the batter. Mix well. If using baking soda, add it now and mix lightly.

Heat a non-stick tawa (griddle) and grease it with oil. Pour a ladleful of batter and spread it in a circular motion like a pancake. Drizzle a little oil around the edges and cook on medium flame for 2-3 minutes. Flip and cook the other side until golden brown and crispy

Serve hot with green chutney, tomato ketchup,

Adjust water consistency to make the chilla thick or thin.

For a crispy texture, cook on a low-medium flame for longer.

Enjoy your crispy Besan Sooji Mix Veg Chilla!