Place the mung beans in the blender along with the ginger, garlic, chillies and salt and blend until smooth, using just enough water to get a slightly-runnier-than-pancake-batter consistency
Add grated carrot and mix well. Set aside for 10 minutes and mix again.
Heat a nonstick Pan, Spray on a thin coating of the oil and then place 1/2 cup of the batter in the center using a ladle with a rounded bottom. Use the bottom of the ladle to spread the batter into as thin a round as possible. When the top looks dry and the edges turn brown, flip over and cook until golden-brown. Serve hot with green chutney.