In a mixing bowl, add kulthi dal, rice, and methi dana.
Wash thoroughly and soak overnight in enough water.
The next morning, drain the soaked water.
Add ginger, green chillies, curry leaves, and coconut to the soaked mixture.
Grind into a smooth, fine paste using a little water as required.
Transfer the batter into a bowl and add salt, black pepper, coriander powder, and turmeric powder.
Mix well.
Add finely chopped vegetables and fresh coriander leaves.
Add a little water to adjust the consistency of the batter (it should be pourable but not runny).
Heat an iron tawa or non-stick pan and grease it lightly with ghee or oil.
Pour a ladleful of batter onto the pan and spread it evenly into a round shape.
Drizzle a few drops of ghee/oil around the edges.
Cook on medium flame until the bottom turns golden brown.
Flip the chilla and cook the other side till crisp and fully cooked.
Serve hot with curd, mint chutney, coconut chutney, or chutney of your choice.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.