Wash the dals nicely and soak with water for 6-7 hours or overnight.

Take a grinder jar add soaked dals, green chilies, ginger piece, coriander leaves, salt, turmeric powder and blend it into a smooth puree along with little water.

Now add eno salt with little water, mix it lightly. Chilla batter is ready.

Heat nonstick tawa. Here, l took tawa with cavities. So l can make mini chilla in equal size. Now drizzle little oil, pour a ladder of batter and spread it evenly, spread some grated carrots, cover and cook on low heat for 2-3 minutes. Once cooked drizzle oil and flip it and cook on the other side too. Mini chilla is ready.

Serve hot with chutney.