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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.