Combine the soaked moong and chana dal along with little water and blend in a mixer till smooth.
Transfer it to a bowl, add the salt, asafoetida, sugar, coriander leaves and green chilli ginger paste, baking soda, red chilli powder and mix well.
Heat and grease a non stick tawa with oil and pour a ladleful of the batter and spread it evenly to make a thin round of around 8 to 10 inches and cook on a medium flame using ½ tsp of oil till they turn golden brown in colour from both the sides.
Sprinkle 1/4 teaspoon of Sambhar powder in the inner side of the dosa.
Fold in the shape of a dome and bring it out on a plate
Repeat with the remaining batter to make more chila dosa
Serve immediately with tomato sauce or coconut chutney.
