Soak the moong dal in sufficient water overnight. Grind along with ginger, green chilies and some water till smooth.
Add all the rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.
Heat a non-stick tawa and pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around and over the cheela. Cook on one side for 2 min. 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 or pickles.
