In a large bowl, add besan, ajwain, green chili, ginger, onion, tomato, cilantro, salt, turmeric and red chili powder.
Add water little at a time while whisking to form a medium thick batter. Make sure the batter is not too thick or too runny, it should have a pouring consistency.
Using the same ladle, spread the batter on the tala in a circular motion to make a round chilla. Heat a iron skillet or non-stick pan on medium heat. Once the skillet is hot, take a ladle full of the batter, and pour it at the center of the pan.
Drizzle some oil at the edges of the chilla and at the center on the top. Total of about ¾ to 1 teaspoon.
Cook the chilla on one side for a couple of minutes, then flip it using a spatula. You should see some golden spots on the top of the chilla after it was flipped.
Now press with the spatula and cook the other side for 1-2 minutes. When the chilla is well cooked on both sides, remove to a plate. Same way make all the chilla's.
Serve besan chilla right way with chutney or tomato ketchup, and a cup of chai!