• 3/4 Cup - Singhara Atta
• 1 - Green Chilies
• To Cook - Oil
• 1/2 tsp - Cumin Powder
• To Taste - Sendha Namak/Rock Salt
• 1 tbsp - Chopped Coriander Leaves
• 1 Cup or needed - Water

1. Finely chop green chili, coriander leaves, and add in a bowl along with singhara atta(Water chestnut Flour), cumin powder, sendha namak, and mix.
2. Add water to make a thin pouring consistency batter.
3. Heat a Tawa or pan and pour one ladle of batter, don't have to spread it.
4. Drizzle oil over edges and cook until edges become brown, flip, and cook another side for 1 minute or until cheela gets cooked and brown. Repeat for rest.

Serve warm with raita, chutney.

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