Chana dal ( Bengal gram dal ½ cup
Moong dal (Green Gram) 1 cup
Ginger small piece
Green chilly 2 to 3
Mustard seeds 1 or 2 tsp
Oil for cooking
Soak moong dal and chana dal for 3 to 4 hours.
Then grind this with ginger, salt and green chilly into fine paste.
Batter should be thick like idly batter.
Heat oil in deep bottom pan/kadai add pinch of mustard seeds when it pops up add one ladle full of batter, cover and cook in low flame. Open lid put little oil over it and fry it and cook. Till both side becomes crisp and golden colour. Serve hot with coconut chutney.