Wash the green moong dal properly by changing the water 3-4 times and then soak it in water for 4-5 hours.

Blend the soaked moong dal, chopped onions, and grated ginger in a mixer to make a smooth paste.

Transfer the mixture to a bowl and add red chili powder, salt, rice flour, and sooji. (Adding sooji is optional. But I like sooji in my dosas as it makes the dosas slightly crispy.)

You may need to add some water to make a smooth batter for dosa. Use the same water in which you had soaked the moong daal and mix the mixture properly.

Heat a non-stick tava and add oil.

Spread the oil over the pan using a spatula and then pour the required amount of dosa batter in the center of the pan.

Spread the dosa batter evenly to form a thin dosa.

You can serve the dosas with a tomato chutney. You can use the recipe listed at this site.