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1
Grind soaked moong dal with 100ml water in food processor until batter reaches consistency of thick yogurt—transfer to bowl.
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2
Fold in onion, ginger, green chilies, cilantro, cumin seeds, salt, black pepper, and asafoetida; let rest 5 minutes.
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3
Heat griddle or tawa over medium-high heat; grease lightly with ghee.
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4
Pour 60ml batter into center of griddle; immediately spread thin with back of wet spoon into 20cm diameter circle, 5mm thick.
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5
Cook 3 minutes until bottom is golden and edges crisp; flip carefully and cook 2 minutes until second side is light golden.
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6
Transfer to serving plate; fold in half while warm.
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7
Serve immediately with sambar and coconut chutney.
