Instructions:
- Sift the gram flour into a medium mixing bowl. Add turmeric powder, red chilli powder, and salt. Whisk thoroughly to ensure the dry ingredients are well combined.
- Finely chop the onion, coriander, ginger, and green chilli (if using). Set these aromatics aside.
- Gradually whisk the water into the dry mixture, starting with 1 cup, until a smooth, lump-free batter (the consistency of thin cream) is achieved. Slowly incorporate the remaining 2 tablespoons of water if needed.
- Gently fold the chopped onion, coriander, ginger, and green chilli into the batter. Allow the batter to rest for 5–10 minutes.
- Place a non-stick skillet or tawa over medium heat. Ensure the pan is hot—a drop of water should sizzle instantly. Lightly grease the pan with a thin layer of oil or ghee using a paper towel.
- Pour one ladleful (about 1/4 cup) of batter onto the centre of the hot pan. Immediately tilt and rotate the pan swiftly to spread the batter into a thin circle, approximately 6–7 inches wide.
- Cook for 2–3 minutes until the edges appear dry and small bubbles surface. Drizzle a few drops of oil around the edges of the chilla.
- Carefully slide a thin spatula underneath and flip the Besan Chilla. Cook the second side for 1–2 minutes until lightly golden brown spots appear.
- Transfer the cooked chilla to a plate. Repeat the process with the remaining batter, lightly greasing the pan before each subsequent batch.