To make Ragi Flour & Bottle Gourd Chilla, start by grating 250g of bottle gourd and finely chopping an onion and some coriander leaves. In a mixing bowl, combine 1 cup of ragi flour, 1 cup of besan, 1 tsp of sesame seeds, 1 tsp of red chili powder, 1 tsp of coriander powder, and salt. Add the grated bottle gourd, chopped onion, and coriander leaves to the dry ingredients. Gradually mix in 1.5 cups of water until you have a smooth batter. Heat a non-stick pan, grease it lightly, and pour a ladleful of batter, spreading it into a circular shape. Cook until the edges lift, then flip and cook until golden brown. Repeat with the remaining batter.

Yes, Ragi Flour & Bottle Gourd Chilla is suitable for gluten-free diets as it primarily uses ragi flour and besan, both of which are gluten-free. However, ensure that the besan you use is certified gluten-free if you are highly sensitive to gluten.

If you don't have bottle gourd, you can substitute it with grated zucchini or carrots. Both options will add moisture and a slightly sweet flavor to the chilla, making them great alternatives.

To store leftover Ragi Flour & Bottle Gourd Chilla, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply warm them on a pan or in a microwave until heated through.

Ragi Flour & Bottle Gourd Chilla pairs well with a variety of side dishes. You can serve it with yogurt or raita for a cooling effect, or with a spicy chutney for added flavor. A simple salad or pickle can also complement the chilla nicely.