Hariyali Chilla

First, combine chopped spinach, coriander leaves, green chilies, and ginger in a blender and add a little water to make a smooth puree.

In a large bowl, combine gram flour and semolina. Add the prepared spinach-coriander puree, turmeric powder, cumin powder, carom seeds, and salt. Mix well. Gradually add water as needed to form a batter. The batter should be neither too thin nor too thick. Cover and let it rest for 15-20 minutes to allow the semolina to swell.

Heat a non-stick pan or tava (griddle). Grease it with a little oil or ghee. Pour a tablespoon of batter onto the pan and spread it in a circular motion, just like you would a dosa.

Drizzle a little oil or ghee around the edges of the cheela and fry it over medium heat until golden brown. Once one side is cooked, flip it over and fry the other side.

Serve hot with yogurt, green chutney, or any chutney of your choice.