Mix rava/semolina with flour and rice flour.Add curd,little water,1tbsp onion chopped finely,few chopped green chillies,chopped coriander,half crushed roasted curry leaves,1 tbsp carrot grated and salt.Heat oil and sprinkle 1 tsp mustard seeds and pinch of hing/asafoetida.When they crackle,add it to the batter.Set aside covered for 10 minutes.Add baking powder just before frying the cheela.
For making the masala stuffing boil cubed potatoes and mash coarsely.Heat 1 tbsp oil and sprinkle mustard seeds and hing.When they splutter,add grated ginger and chopped onion and fry lightly.Add potato,chopped coconut and green chillies,coriander and curry leaves.Add salt to taste,1/4 th tsp turmeric and red chilli powder.Fry till masala is dry and set aside.Drizzle oil in a nonstick pan and pour 2 ladleful of batter.Spread and fry on low flame till outer crust crispy.
Flip and fry the other side lightly.Spread 2 tbsp stuffing in the chila and fold.Serve hot with coconut chutney or mixed pickle.
