Soak 1 cup of whole green mung beans (moong) in water for 4-6 hours. Drain and rinse.
Blend the beans with 2 green chilies, ½ teaspoon of cumin seeds, 1 piece of ginger, ¾in / 2cm long, ¼ teaspoon of salt, and just enough water to make a thick, spreadable batter.
Heat a griddle or nonstick pan over medium heat until a sprinkle of water sizzles. Pour a ladleful of batter in the center and spread it thin in circles.
Drizzle a little of 2 tablespoons of oil around the edge and cook until the edge lifts and the underside is golden. Flip briefly, then fold. Repeat with the remaining batter and oil.
