Onion Suji Chilla

Prepare the batter: In a bowl, mix suji, curd, and water. Stir well to avoid lumps.

Let it rest for 10–15 minutes so the suji absorbs water.

Add vegetables & spices

Add chopped onion, green chili, coriander leaves, cumin seeds, salt, and turmeric.

Mix everything well. The batter should be slightly thick but pourable.

Heat the pan. Heat a non-stick or flat pan (tawa) and lightly grease it with oil.

Make the chilla. Pour a ladle of batter onto the pan and spread it gently like a pancake. Cook both sides

Drizzle a little oil around the edges. Cook on medium flame until golden brown, then flip and cook the other side. Serve hot

Serve with green chutney, tomato ketchup, or curd.

Cook on medium flame for a crispy texture.