Ingredients:
Gram flour (Besan) - 1 cup (Fine powder is good)
Sooji (Rawa) - 1 tbsp (optional)
Cauliflower - 2 florets (Grated and dried off water)
Onion - 1 medium size (finely chopped)
Cooking Oil - as needed
Salt - to taste
1 - 1.5 cups of water
Method:
Mix the flour / besan , cauliflower , onion in a bowl and add water just enough for all these contents to make batter that flows smoothly but slowly out of the spoon. Ensure that there are no uneven flour lumps in the barter. Add a spoon of sooji / rawa to the batter, this adds to the crispness of the chillas. Let the batter rest for 3-4 minutes before starting the cooking.
Switch on the flame and pre-heat the griddle for about one minute. Coat the pan with cooking oil ( about 1 tsp for each chilla ) and maintain the heat on low to medium flame ( and ensure the oil coating doesn't steam off ).
With the help of a katori / small bowl / scooped-ladle spread a fourth portion of this batter evenly on the heated pan . After cooking on one side, flip partway through to cook the other side. The chilla is to be considered cooked when both the sides turn to golden yellow and crisp.
Carefully transfer the cooked chillas to a plate and serve hot.