In a mixing bowl, combine bajra flour, chopped onions, grated carrots, coriander leaves, green chili (if using), cumin seeds, and salt.

Gradually add water to the mixture to form a smooth, pourable batter with a consistency similar to pancake batter.

Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.

Pour a ladleful of the batter onto the skillet and spread it gently to form a pancake about 5-6 inches in diameter.

Cook for 2-3 minutes until the edges lift easily and the bottom is golden brown. Flip the cheela and cook the other side for another 2-3 minutes.

Repeat the process with the remaining batter, greasing the skillet as needed.

Serve hot with chutney or yogurt.