Wash 200 grams of spinach leaves thoroughly and chop them finely.
In a mixing bowl, add 1 cup (approx. 120 grams) of besan (gram flour), the chopped spinach, 1 finely chopped green chilli, 1/2 teaspoon of ajwain (carom seeds), salt to taste, and 1/2 teaspoon of turmeric powder.
Gradually add water to the mixture while stirring, to form a batter of pouring consistency, similar to that of dosa batter.
Heat a non-stick tawa (pan) on medium flame and lightly grease it with a few drops of oil.
Pour a ladleful of the batter onto the tawa and spread it evenly to form a thin circle.
Drizzle a few drops of oil around the edges of the cheela and cook until the bottom side is golden brown, approximately 2-3 minutes.
Flip the cheela and cook the other side for another 2 minutes or until it turns golden brown.
Transfer the cooked cheela to a plate and repeat the process with the remaining batter.
Serve the Spinach Besan Cheela hot with a side of green chutney or tomato ketchup.