First, wash the lapsi well and soak it for 2 hours.
Wash the moong dhal well then soak it in hot water for 2 hours.
Now drain the water from lapsi and add fresh water but very little add salt to taste and grind to fine paste.
In the same jar add drained moong dhal with ginger jeera and salt and very little water and make it into a fine paste.
Now add moong dhal paste to lapsi paste and mix well. Heat a griddle and spread the batter with oil to cook it and cook it on both sides. Serve with desired chutney. I served with tomatoes chutney and onion chutney. Coconut chutney can also be served but just add little tamarind to the chutney while grinding. As this batter does not have to be fermented the accompaniment needs to be little sour.
