How to : Soak moong dal overnight. Grind into a paste with the green chillies, ginger and a pinch of jeera.
Heat a little oil in a tawa and spread out the batter . Fry till crispy and brown on both sides.
A spoonful of rice powder can also be used in the batter to make the chilas extra crisp.
Tip : If a tablespoonful of cooking oil is added to the batter and a non-stick tawa is used, then almost no extra oil is need to fry the chilas.