In a large bowl soak 1 cup moong dal for 3 hours.

Drain off the water and transfer to the mixi kar and blend.

Also add 1 chilli, 1 inch ginger and 1 tsp cumin.

Blend to smooth paste adding water if required.

Transfer the batter to the bowl.

Also add 1/4 tsp turmeric, 2 tbsp coriander, pinch hing and 1/2 tsp salt.

Mix well adding 3 tbsp of water forming thick flowing consistency chilla batter.

Further, pour a ladleful of batter onto a hot tawa and spread gently.

Pour 1/2 tsp of olive oil over chilla.

Cover and allow cooking on a medium flame for a minute.

Now, flip the chilla and cook both sides pressing gently.

Serve moong chilla with green or taimrind chutney.