A skillet or frying pan should be heated at a low to medium heat. Use a non-stick pan or an iron skillet. Spread some oil on an iron skillet or tawa if using one.

Allow the pan to reach a medium heat. Next, spoon a ladleful of the batter onto the pan.

Spread the batter out gradually using the ladle's back.

Spread sparingly and delicately to prevent the cheela from breaking.

Cook the chilla until the top starts to look cooked on a low burner.

Next, add a 1/2 to 1 teaspoon of oil to the chilla's edges and all over.

Cook the foundation more until it turns a light golden color.

Cook the opposite side after flipping.

Cook the besan chilla on this side until golden spots appear.

Fold the chilli and serve it hot or warm. It is recommended to eat besan chilla hot. However, if you can't serve them hot, put them in a casserole or roti basket. Later, they can be served while still warm.