Lingkan Reang
Soak whole green moong dal for 5 hours, then wash and drain.
Blend the soaked dal with ginger and chillies to make a smooth batter.
Grate lauki and mix it into the batter with coriander, salt, rice flour, and hing.
Heat a Tava, and pour a ladle of batter and spread it out, adding oil around the edges.
Cook until golden brown on both sides, then repeat for the remaining batter.
Serve chillas with red chilli coconut chutney or tomato chutney, and enjoy with masala chai.