Wash the Moong under running water, till water comes out clean. I prefer to use unpolished dal.
Cover it with water and leave it in refrigerator overnight to soak { I keep it refrigerated , because I want to cook them for breakfast and do not have enough time to start in the morning soaking for 2 hours is enough otherwise }
Drain the water next morning,, grind the moong dal in a food processor to make a fine paste.
Add more water if required to get the consistency of crepe batter – slightly thick but 'pour-able'.
Heat a griddle or cast iron skillet on medium heat. Add a about teaspoon of oil/ghee to it and swirl to coat all sides of the pan.
Pour a ladle full of batter onto the pan and with the help of a ladle spread the batter into a circular shape from the center outwards.
Cook for 2-3 minute till its underside is browned and flip it and cook till the other side is golden too.
Remove from pan and serve immediately with topping of your choice.