Sooji Chila

Combine sooji, salt, red chili powder, green chillies, and chopped onion in a mixing bowl.

Add water gradually to the sooji mixture while stirring continuously until a smooth, thick batter forms with a consistency similar to pancake batter (approximately 3/4 to 1 cup water).

Let the batter rest for 5 minutes to allow the sooji to absorb the moisture.

Heat oil in a non-stick skillet or griddle over medium-high heat until it shimmers.

Pour a ladleful of batter onto the hot griddle and spread it gently into a thin, even circular shape using the back of the ladle or a spatula.

Cook the chila for 2-3 minutes until the bottom becomes golden brown and crispy.

Flip the chila carefully and cook the other side for 1-2 minutes until it achieves an even golden color.

Transfer the cooked chila to a plate and repeat with remaining batter, adding oil to the griddle as needed between batches.

Serve the sooji chila hot with coconut chutney, tomato chutney, or yogurt on the side.