For a wholesome, moist chila base, peel and grate fresh lauki, or bottle gourd.
To make a smooth batter, combine lauki and besan (gramme flour) and add water gradually.
For taste and spice, add salt, turmeric, chopped green chillies, and coriander.
Lightly oil a nonstick pan and preheat it over medium heat.
Spread a ladleful of batter evenly on the pan to create a thin chila.
For a crispy and tasty chila, cook each side until golden brown.
Serve hot with yoghurt or chutney for a filling, delectable breakfast.