Mix together besan and whole wheat flour. Add water a little at a time, whisking well, till it gets a thick pouring consistency without being runny. Make sure there are no lumps or blobs of dry flour in the batter.
Finely chop onion, tomato, coriander leaves and green chilies. Grate ginger. Add them all to the batter along with salt, pepper, cumin powder, turmeric powder. Mix together well.
Heat a flat, thick-bottomed tava (preferably non-stick). When hot, spread some oil on its surface. For the first cheela, you might need to use 2-3 teaspoons of oil but don’t be alarmed, after the first one is cooked you can do with just a few drops.
Using a ladle of about 1/3rd cup capacity, take a full scoop of batter and spread it in a quick stroke on the hot tava.
Very soon the open surface of the cheela will form little holes and the rim will begin to leave the pan. Let the cheela cook for 3-4 mins on medium flame. Sprinkle a few drops of oil on the surface.
Cook on the other side for another couple of minutes. Cheela is now ready to eat. Serve immediately.
The quick stroke bit is important. You need to get a round, connected, even shape before the batter begins to solidify.
To flip to the other side: Slide a flat wide spatula under the cheela, free it gently if you find it sticking to the base and in one smooth motion, lift it with the spatula and place it face down.
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