Clean and Rinse the Moong Dal.
Soak it for 3-4 hours or overnight.
Once soaked, give a quick rinse and drain all the water.
In a blender, add the dal, ginger, green chilies, cumin seeds, asafoetida, and salt.
Grind it to a smooth batter using just enough water.
The batter should not be thin or too thick, but semi-thick.
Once hot, drizzle or brush some oil using a clean tissue or a pastry brush.
Pour around a ladle full or around 3 tablespoons of batter on a pan.
Spread it like dosa by making circles outwards with the help of the back of the ladle.
Let this cook on medium and drizzle some oil along the edges.
Once it starts getting cooked from the edges, it will start leaving the sides.
Flip and cook on the other side for 1-2 minutes.
Similarly, prepare the rest of the chillas.
Serve this for breakfast with Chutney of your choice.