Rinse the green gram and soak it in water for 4-6 hours.

Drain the water and grind the green gram along with green chilies, ginger, cumin seeds, and salt to make a smooth batter.

Heat a non-stick tawa or griddle and pour a ladleful of batter.

Spread the batter in a circular motion to make a thin pancake.

Drizzle a little oil around the edges and on top of the pancake.

Cook until crispy and golden brown on both sides.

Fold the pancake in half and serve hot with coconut chutney or tomato chutney.