Instructions:
In a mixing bowl, combine the besan, coconut milk, water, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to form a smooth batter.
Heat a non-stick pan or a tawa over medium heat.
Grease the pan with a little bit of oil.
Pour a ladleful of the batter onto the pan and spread it evenly to form a thin pancake (chilla).
Cook the chilla for 2-3 minutes on one side, or until it turns golden brown and crispy.