Mix besan with water to make a flowing cheela paste. Add all the dry ingrediants and chopped onion, chilies, and coriander and mix well.

Now heat the wok and grease it with oil and pour a ladle full of paste. Spread it to make a cheela. Grease the top with oil too. Flip the cheela upside down and cook well golden brown. Serve it with green chutney and tomato sauce.