Drain the soaked moong dal and discard the water. Add the soaked dal and all ingredients for chilla to a mixer and grind till smooth. While grinding, use the exact amount of water suggested to get the thick and fluffy consistency of the batter. Transfer the batter to a bowl.

Add all the ingredients of stuffing to a bowl and mix well. Red chilli powder is optional. This makes approx. 3 cups of stuffing.

Heat a non-stick pan or a seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of chilla batter in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a round chilla. Increase the heat to medium. Drizzle a a few drops of ghee or oil around the edges and in the center & cook for about 30-40 seconds, just until the raw batter is cooked. Add approx. ½ cup of the stuffing and spread it well to cover all over the chilla except the edges. Press with hand a bit so it sticks well to the chilla. Add a few drops of ghee or oil, flip over and cook for 1-2 minutes till the stuffing is lightly roasted and chilla crisps on the edges. Flip it back, fold and serve. Follow the same steps for making the rest of the chillas.