After giving the sabudana (tapioca pearls) a thorough rinse, let them sit in sufficient water for four to five hours. If they are soaked properly, they become malleable and soft.
Pour the soaking sabudana into a mixing dish after draining. Add salt, chopped green chillies, coriander leaves, and mashed potatoes. To make a thick batter, thoroughly mix.
For added flavour, add optional spices such black pepper, cumin seeds, and rock salt (sendha namak). These components improve the flavour and increase the chila's deliciousness.
Turn on medium heat and preheat a nonstick tawa or skillet. Once it's heated, give it a quick oil or ghee coat. Efficient cooking guarantees that the chilas cook through without sticking.
Using a ladleful, evenly spread the batter into a spherical shape on the hot tawa. Go for a thickness that will not crack when held together.
Brush the chila's edges with a little oil or ghee. Cook till golden brown, 3–4 minutes on one side, then turn and continue cooking the other side.
Take the chila off the tawa and serve it hot with yoghurt or green chutney when both sides have become crispy. Savour this delicious dish while celebrating Navratri.