Step-1For the chillas
combine the moong dal, green chillies and approx, 1 cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl, add the asagoetida and salt and mix well. keep aside.
Step-3For the Stuffing
Heat the oil in a broad non- stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while mashing it slightly using a potato masher.
Divide the stuffing into 12 equal portions. keep aside.
Heat a non - stick tava ( griddle ) and lightly grease it with. pour a ladleful of the batter on the tava and spread it evenly to make a thin circle of 175 mm. (7") diameter.
Cook, using 1 tsp oil, till turns golden brown in colour form both the sides.
Place one portion of the stuffing on one half of the chilla and fold it to make a semi- circle.
Repeat steps 1 to 3 to make 11 more chillas.
Serve immediately with green chutney.