Rinse the moong dal and rice with water a couple of times and then submerge in water and let it soak for about 3 hours or even overnight. If you're soaking a shorter time (like 3 hours) use hot water to soak.
Once the dal and rice has soaked, drain it completely and add it to a blender with 1 1/4 cups of water, garlic, ginger, green chilis, turmeric, salt and blend until everything is well combined. You want to blend it so it is slightly coarse but has a pourable consistency. You are noot looking for a silky smooth batter- should be slightly grainy.
Remove the batter from the blender and place into a bowl.
Heat a flat skillet on a medium high heat and spread about 1 tsp of oil all over evenly. Using a ladle pour about 1/4 cup of batter on to the center of the skillet and with the bottom of the ladle, spread the batter into a circlular round shape. If your batter is not spreading easily, you may require more water (add it one tbsp at a time until it is easy to spread). Also note the first pudla always seems to stick , but the skillet is just getting seasoned, and you should have success on the second one and thereafter.
Let the pudla cook for about 1 minute and drizzle a tiny amount of oil around the edges while it cooks. Flip the pudla, let the other side cook for about another 1-2 minutes and then remove from heat.
Repeat until youve used up the batter. Batter will stay fresh for about 2 days in the fridge.
Serve hot with cilantro chutney, ketchup or yogurt!