Add the soaked green moong dal in a blender, green chilly, ginger, salt, pepper powder, curry leaves and water. Grind it to a coarse paste and remove to a bowl.
Tot his add cumin, chopped onions, salt and a dash of water to get a thick but a pouring consistency.
Heat a pan or tawa and spread a paddle of batter. Spread it evenly like a thick crepe. After 30 seconds drizzle oil on top. After a minute and half flip it and cook for 30 seconds. Flip again and fold it and serve hot.
For pineapple chutney heat a pan and add chopped pineapple, salt, chilly powder, roasted cumin powder. Curry leaves, vinegar and sugar. Lower the flame and cover it to cook for 5 minutes. Remove the cover and cook till the syrup lightly coats the pineapple. Remove and serve hot or cold with chilla.