Coarsely grind moong sprouts with ¼ cup water. You can also grind ginger, chillies and garlic along with it. (However, adding g-g-g paste is a better option because they will not grind well with moong sprouts. We are looking for coarse grinding of the sprouts).

Take chana flour in a pot. Add a little water at a time to get the smooth paste at ribbon consistency. Transfer the sprouts paste in it. Add the spices, ggg pastes and the veggies. Combine well.

Add Water to make spreadable batter as seen in pic 2.

Heat up a non-stick pan. Spread some oil all over. Spread the batter to make chilla. The chillas should be neither too thick nor too thin. Cover the chilla and let it cook for 2-3 min on low flame. Remove the lid, apply oil on the top surface and gently flip the chilla. If the chilla is stuck to the pan and if it scrunches up as you try to flip, understand that it is still uncooked and is not ready to flip.

Cook the other side of the chilla on medium to high heat without the lid. Serve hot. It takes 4-5 min to cook 1 chilla. So it is advisable to make them on more than 1 pan if possible.