Wash the Green Moong and rice until the water runs clear. After washing thoroughly, soak it for 5 hours.

Discard the water and place half of the soaked moong and rice in a mixer jar. Add chopped green chili, cumin seeds, chopped ginger, and turmeric powder.

Add half cup of water to the mixer jar and grind to a smooth thick paste. Repeat the steps with the other half of soaked moong and rice.

You can grind the whole mixture in 2 or 3 batches. Pour the batter in a large mixing bowl and salt and water as needed depending on what type of dosa you like. Add 1 and 1/4 cup water more to the batter if you like thin crispy dosas.

In a medium-size bowl, mix together chopped onion, chopped tomato, chopped green chili (optional), chopped coriander leaves and cumin powder.

Heat a nonstick flat pan and pour a ladle full of batter and spread the batter in a circular motion with the help of the spoon to make it thin and even.

Add a spoonful of chopped onion mixture over the dosa and press slightly so that the onion mixture sticks to the batter. Cook on medium-low flame for a couple of minutes and fold the dosa into two or three parts. Serve hot with chutney or pickle.