firstly, in a large bowl soak 1 cup moong dal for 3 hours.
drain off the water and transfer to the mixi jar.
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 ¼ tsp turmeric, 2 tbsp coriander, pinch hing and ½ 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 ½ 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.
finally, moong dal chilla is ready to serve with green chutney.