Method

Whisk besan with water gradually until you have a smooth, lump-free batter the consistency of thin cream (not too thick, not watery). Add onion, green chilli, coriander, ginger, turmeric, red chilli, cumin, and salt. Mix well. Rest the batter 5 minutes.
About 8 min
Tip: Adding water gradually and whisking continuously prevents lumps. The batter should flow easily — too thick and it won't spread, too thin and it won't have structure.
Heat a flat tawa or non-stick pan on medium-high. Drizzle a little oil. Pour a ladleful of batter and immediately spread into a thin circle (like dosa). Cook 2 minutes until the top looks dry and the bottom is golden. Drizzle oil around edges and on top. Flip — cook 1 minute. Remove.
About 12 min
Tip: Spread the batter immediately when it hits the pan — hesitation produces thick, uneven cheela. A circular spreading motion from the centre outward is the technique.
Serve hot immediately with green chutney, curd, or sambar. For stuffed version: place 2 tbsp spiced grated paneer or vegetables on one half of the cheela before folding — cook the folded half briefly. Eat fresh from the tawa — cheela becomes rubbery if left to cool.
About 2 min
Tip: The modern Gen Z version adds cheese, paneer, or even a fried egg as a topping — the base recipe is incredibly versatile.

Nutrition per serving (estimate)