In a mixing bowl, add 1.5 cups of cooked rice and mash it slightly with your hand.

Next, add ¾ cup of gram flour, ¼ cup of rava, ¼ cup of curd, 1 tbsp of green chili paste, 1 tsp of ginger paste, ½ cup of chopped onions, ½ cup of chopped coriander leaves, ½ tsp of turmeric powder, and salt to taste. Mix well.

Now, add ¼ cup of water to make a thick and pourable batter. Do not add more water to the batter.

Then, add ¼ tsp of baking soda and 1 tsp of lemon juice to the batter. Mix well until the batter becomes slightly frothy.

Heat a pan over low flame, add 1 ladleful of batter, and spread it slightly.

Using a rolling pin, create a hole in the center of the shekla (as shown in the video).

Add some oil into the center and around the edges of the nasta. Cover and cook on medium-low flame for 5 minutes.

Flip the shekla and cook on the other side until it becomes crisp on both sides.

Repeat the process to make all the bhat na shekla in the same way.

Serve the bhat na shekla with garlic chutney.

In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder and tomatoes. Grind it into paste.

In a pan, add oil and grinded paste. Saute till oil is separate from its sides.

Take out chutney into bowl, add water to adjust the consistency of the chutney.

Serve garlic chutney with bhat na shekla.