Wash and Soak moong daal and methi seeds for overnight.

In the morning drain the water from daal. In a grinding jar add daal, ginger-garlic abd chilli grind till smooth paste. Add little water if required.

Grind rolled oats for 1-2 minutes.
Oats flour is ready.

Now in a big bowl add oats flour, semolina, daal paste, salt and turmeric. Mix all together. Add onion and coriander, add 1/4cup water or more as required to make pouring consistency batter.

Heat a nonstick pan, Grease pan with oil. Add a ladle full of batter in the center, spread it gently, sprinkle some chopped vegetables of your choice or you may skip this step.

Keep the flame on low-medium.
cook chilli for a minute or until the top begins to look cooked or you start seeing some air-pockets.
you can drizzle oil (about ½ to 1 teaspoon) on the chilla at the edges and all around .
Then it’s time to flip your chilla and cook the other side.
continue cooking until you see golden spots on the both sides of chilla.
High protein, oats moong daal chilla is ready to serve.