Rinse moong dal thrice and drain the water. Soak them for 15 to 20 mins. If your lentils are too old, use warm water.

Drain the water and rinse the lentils well. Add them to a grinder jar along with salt, ginger, green chilies, red chilies, cumin and 1 cup water. If you soak the lentils longer, use less water.

Grind to a smooth thick, pouring and spreadable consistency. If the batter is too thick, pour more water and blend. I use up ¼ cup more water. (check stepwise photos in the post for consistency)

If using cast iron pan, heat it well. Once hot drizzle a few drops of oil and spread it well with a cut onion or a kitchen tissue (careful! hot pan). Let the pan become smoking hot, then sprinkle little water and turn down the heat to low. To use a non-stick you just need to heat the pan until medium hot and not smoking hot.

Pour a ladle full of batter to the center of the pan. Spread the batter in circular pattern to make a thin moong dal dosa.

Sprinkle little ghee towards the edges. Let cook on a medium high heat until golden. When it is cooked you will see the edges come off the pan on their own.

Turn the moong dal dosa to the other side and cook for a minute or 2. Turn them back and cook on a low heat for a minute until crispy. Fold the dosa and remove to a serving plate.

To make the next dosa, make sure your pan is not too hot but it should be medium hot. If it is too hot, the batter clumps up in the center and won't let you spread it. So it is essential to reduce the heat during the last 2 mins while you are cooking the previous dosa.

Serve moong dal dosa hot with your favorite chutney.