Wash and drain the soaked mung beans, then place them in a blender along with ginger, spice mix, salt and hing, olive oil, (optional) chillies and about 2 tablespoon of water, blend until smooth.
If the consistency seems too thick, add a little more water. It should be like a thick crepe batter
Heat a cast-iron pan over medium-high heat, then coat the pan with ghee
Pour ¼ cup of batter and cook until the bottom is golden and the edges begin to lift from the pan, 2-4 minutes
When you shake the pan, it should easily move. Be patient, if you try to turn too early, it might break apart
Flip the tortilla and cook the other side until it’s firm and golden, for about 2-3 minutes
Repeat steps 2-4 until finished and keep them warm by placing cooked tortillas covered in a cloth or kitchen towel or in warm oven