Rinse and drain moong dal and soak in water overnight or at least 2 hours
Drain out all the water. Add the dal to a blender jar.
Add green chili, ginger, cumin seeds, salt, and half of the water.
Blend together to make a fine batter.
Take out the batter in a mixing bowl. Add turmeric, rice flour, and remaining water and mix well.
Add onions and cilantro. Mix well and rest the batter for five minutes.
Preheat the pan to low-medium heat. Lightly oil the pan.
Pour around ⅓ cup of batter and spread it into a 6-inch circle. 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 the remaining batter.
Video
Notes
Tips for cooking Chilla
To make evenly spread chilla every time, it's important to have the pan at the right temperature. It should be on low heat when you are pouring and spreading the batter
Between each chilla use a couple of wet paper towels to wipe the pan, allowing it to cool down. This gives you enough time to thinly spread the batter for your next chilla. If the pan is too hot, the batter may stick to the back of the spoon as you spread it, making it difficult to spread it thin and even
Once you are done spreading the batter, increase the heat to medium and cook the dosa until the bottom starts to turn golden