Wash and soak the Green Moong dal overnight. Grind with ginger, green chilies, and garlic, adding just enough water to make a smooth but thick batter. Transfer into a bowl, add curd and semolina, mix it well, cover and rest it for 15-20 minutes. After 20 minutes adjust the consistency of the batter by adding water to make it pourable. It should be pancake batter consistency.

Heat vegetable 2 tsp oil in a tadka pan. Once the oil is hot, add mustard seeds,hing, and curry leaves, fry for a few seconds, add this tempering to the batter and mix well. Now add salt and eno fruit salt.

Gently flip each pancake over with a spatula. Cook for another 2- 3 minutes or until the other side cooks well. Remove pancake from pan. Repeat the same procedure for the rest of the batter. Serve hot with Coconut-Peanut chutney.