Mix all the ingredients except oil and make a thin batter.
Heat a tawa or a non-stick pan. Apply some oil to the pan using a piece of paper towel.
Take batter in a big ladle and pour it on the pan in a shape of a circle or a dosa. The pan has to be hot to get the pores on the chila. Unlike dosa, these is no spreading for chilas.
Pour a few drops of oil around the chila; cover the pan with a lid and cook for 1 -2 minutes on medium flame.
Flip over the chila and cook for another ½ minute and serve.
To make the next chila, again smear some oil on the pan, spread it evenly with a piece of paper towel and then pour the batter on the pan. Follow steps 4 & 5.
Serve the chilas hot with some chutney or podi.
A variation to this chila is adding some chopped green chilies, chopped onions, crushed cumin garlic and coriander powder to the chila batter. Chili powder can also be added. This is how my mom makes biyyapatlu.
Another twist to above mentioned variation is adding a tempering. If I remember correct, this is how my mother-in-law made. In little oil, add red chilies, mustard and cumin seeds. Then pour this into the chila batter.