Soak the dal overnight
Grind Soaked moong dal, ginger and green chilled into paste using minimal water
Add cumin seeds, coriander leaves, hing, red chilli powder, baking soda, and salt to the paste and whisk nicely.
Mix well with hand to make the batter fluffy
Heat up an appe pan and grease the indents with oil.
Pour a Tbsp of batter in each indent and let it cook. Flip when done and let it cook from the other side too.
Take out when cooked completely
Garnishing
Top it with some chaat masala, grated mooli, Coriander leaves, green chutney and sweet tamarind chutney and serve!
