Into the glass bowl, add your fermented nuts/seeds mix. 

Add to the mix, 3-4 lightly whisked eggs and mix thoroughly, making it a semi-liquid consistency (not watery)

Add salt to the nuts and eggs mix

Add the fat of your choice, ghee/butter/coconut oil to the frying pan and heat up

With a ladle or an appropriate spoon pour in small quantities of the batter upto 4 inches diameter

Once one side is done, golden brown, flip onto other side and allow to cook

Remove, cool and eat it with lots of butter and some scrambles eggs. This batter can be refrigerated and used for pancakes whenever you want to snack safely. Use fat at all times with it for best taste and absorption.

You can lightly spice your chilas with aromatic herbs. For this, add herbs to the batter and keep at room temperature for an hour before frying.