Add moong dal to a bowl and rinse them well at least thrice. Pour fresh water and soak them for 15 to 20 mins.

While the lentils soak, prepare the veggies. (use double the amount of veggies if using oats)

Optional - Add the optional ingredients - cumin seeds, red chilies & oats to a grinder jar. Powder them as fine as possible. Keep this aside in a bowl.

Rinse the lentils and add them to the grinder along with cumin, ginger, green chilies (optional), turmeric (optional) and ¾ cup water. (cut down to half cup if you soak the lentils longer). Grind to a smooth batter.

Optional - Stir in the powdered oats. Add more water as required and make a lump free batter that is of pouring consistency, yet thick. (see pics in the step-by-step photos)

Add the veggies and salt. Mix well. Taste test and add more salt if required. The consistency should be thick yet of pouring consistency.

Heat a pan/ dosa tawa until it is hot enough but not smoking hot. If using a cast iron pan, season it first and then heat.

Pour the batter in the center of the pan and begin to spread it to a round dosa, starting from the center. Make it as thin as possible. (You won't get as thin as a dosa)

Drizzle some ghee or oil and cook on a high heat (or medium high heat). When it is done, the edges will loosen from the pan on its own.

Turn them to the pother side with a spatula and press down gently all over the chilla and cook until you see brown to deep golden spots. Turn it back and cook on a low heat for 1 to 2 mins so it turns crisp.

Remove to a serving plate. To make the next moong dal chilla, make sure the pan is hot but not smoking hot. If it is too hot, the batter will clump up and won't let you spread.

Towards the end, you may feel the batter has become thick as it rests. So sprinkle some water if required. I usually sprinkle about 2 tbsps before I make the last 3 chillas.

Serve Moong dal chilla with Tomato chutney, Coriander chutney or garlic chutney or with pickle.