Rinse 1 cup of masoor dal under cold water until the water runs clear. Soak in a bowl filled with 3 cups of water for at least 4 hours or overnight.

Drain the masoor dal and transfer it to a blender. Add ginger, green chilies, and salt. Blend until smooth, adding water gradually for a pourable consistency.

Allow the batter to rest for about 5 minutes.

Preheat a non-stick skillet on medium heat, adding a light drizzle of oil.

Pour a portion of the batter into the hot pan and spread to about ¼ inch thick. Cook for 3-4 minutes until the edges lift and the bottom is golden brown.

Flip the chilla and cook for an additional 2-3 minutes until crispy and golden brown.

Transfer to a plate, keep warm, and repeat with remaining batter.