This is not a dish that was often made in my childhood home, as far as my memory goes. After I turned diabetic, my cousin introduced this delicious crepe to me. Later, I discovered that this is a very popular breakfast dish in the Northern parts of the country, called chila. I now make this often and enjoy it thoroughly. It is very simple to make and requires no fermentation. In that sense, it can be called an instant dish.

Ingredients
1 cup split mung beans (moong dal, pasi parupu)
2 green chillies, chopped fine
A pinch of asafoetida (hing, perunkayam)
1 onion, chopped fine (optional)
1 tbsp coriander chopped coriander leaves (optional)
Salt to taste
Method
Rinse and soak the mung beans for 3-4 hours or overnight
Grind to a smooth paste, of medium consistency, with salt
Add green chillies, asafoetida, coriander leaves and onion
Mix well and set aside
Heat a girdle and pour a ladle of the batter in the centre
Use the back of the ladle to spread the batter in a circular shape
Cook one side till golden brown
Flip over and cook the other side
Transfer to a casserole
Repeat for the remaining batter
Serve hot with sambar and your favourite chutney
Enjoy!