Chilka Roti

Soak the rice and chana dal together in water for 6–8 hours or overnight. This softens them enough to grind into a smooth batter.

Drain the soaked rice and dal. Transfer to a blender and grind with 150–200 ml of water into a smooth, thick batter. The consistency should be slightly thicker than dosa batter.

Add salt, turmeric powder, and cumin seeds to the batter. Mix well. Let the batter rest for 15 minutes.

Just before cooking, stir in the finely chopped onion, green chillies, grated ginger, and fresh coriander leaves.

Heat a flat tawa or cast iron griddle over medium heat. Grease lightly with oil.

Pour a ladleful of batter onto the tawa and spread gently into a circle about 15–18 cm in diameter. The batter is thicker than dosa batter, so it won't spread as thin.

Drizzle a few drops of oil around the edges. Cover with a lid and cook on medium-low heat for 3–4 minutes until the surface looks set and the edges begin to turn golden.

Flip carefully and cook the other side uncovered for 2–3 minutes until golden brown spots appear.

Remove from the tawa and serve hot. Repeat with the remaining batter.

Serve with tomato chutney, green chutney, or a simple potato curry (aloo sabji).