Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth. Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame. Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) and coriander leaves. Mix well.
Adjust water accordingly. The batter should be of of pouring consistency. Keep aside for 15-20 minutes.
Pour a ladleful of the batter on a hot tawa and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.
Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate.
Relish with any with any side dish, chutney, yoghurt or pickles.
