Lingkan Reang
Measure 1 cup of gram flour add finely chopped veggies, spices, and half a cup of water. Whisk until smooth, adding more water for consistency if needed.
Preheat a pan on low to medium heat and ladle the batter onto it, spreading gently with the back of the ladle.
Cook until the top looks set with air pockets, then drizzle oil around the edges for crispiness.
Once the base is light golden, flip the chilla and cook until golden spots appear, flipping as needed for even cooking.
Fold the cooked chilla and serve immediately for the best taste.
If serving later, keep warm in a roti box.