Prep: 10 min | Cook: 15 min | Makes: 8–10 cheelas

Ingredients

• Multi‑Millet flour – 1 cup (120 g)
• Water – ~1¼ cups (adjust to medium‑thick batter)
• Curd – ¼ cup (optional, for softness)
• Onion – ½ cup, fine chopped
• Tomato – ¼ cup, fine chopped
• Green chilli – 1, chopped; Ginger – 1 tsp, grated
• Coriander leaves – 2 tbsp, chopped
• Turmeric – ¼ tsp; Salt – ¾ tsp
• ENO – ½ tsp (optional, for fluff)
• Oil for pan

Process

1. Whisk flour, water (and curd if using) to a medium‑thick batter; add veg, spices, and salt.
2. Stir in ENO (optional).
3. Pour a ladle on hot pan; spread slightly for cheela or keep thicker for uttapam.
4. Drizzle oil; cook both sides till golden.