Add a tablespoon of water to the hing and mix it into the batter.
Add salt,cumin seeds, turmeric powder, chili powder, chopped onion, chopped green chilies, curd, chopped tomatoes and coriander leaves. Mix well.
Add water to make a batter of pouring consistency. whisk well to ensure there are no lumps.
Add hot oil and mix well.
Now, heat some oil in a frying pan on medium heat. Take a healthy dollop of the batter spread it evenly onto pan, making a roundish shape about 4 to 5 inches wide and cooked on one side for 1-2 minutes or till light golden brown.Drizzle some oil on top and then flip it using spatula.Pour some oil on the sides of the chilla and flip it over when golden brown.
Serve hot with a hot coriander chutney.
Notes
Tips Always cook cheela on medium heat. If you cooked on high heat cheela quickly get brown while besan still is in raw inside. If you use hot oil in cheela batter. This will make crispy cheela.