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Rinse and drain masoor dal and soak in water overnight or at least 4 hours.
Drain out all the water. Add the lentils to a blender jar.
Add green chili, ginger, salt, and water and make a fine batter with a pourable consistency.
Add cilantro and give a quick stir. Rest the batter for five minutes.
Preheat the pan to low-medium heat.
Pour around ⅓ cup of batter and spread it into a 5 to 6-inch pancake.
Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.
Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks.
Take the chilla out and repeat with remaining batter.