Drain the soaked moong dal and rinse well.

Make a smooth batter with the dal, green chilli, cumin seeds, salt, and water as required in a blender.

Heat a nonstick pan on medium heat.

Spread a ladle of batter onto the hot pan in the shape of a pancake.

Grate some paneer over the chilla if you want.

Put a little oil around the chilla.

Cook for a couple of minutes or until it turns brown on the bottom.

Gently flip it, and cook until it turns crispy and golden in colour.

Serve hot with fresh mint or coriander chutney.