Wash the moong dal in running water and soak them in lukewarm water overnight or for at least 4 hours.

After soaking, drain the water and blend the moong dal to a smooth paste, adding a little water as necessary. The paste should have a thick pouring consistency.

Transfer the paste to a mixing bowl and add the chopped spinach and cilantro.

If using, add the flax seed powder next.

Then, add the chopped onions and chopped green jalapeno.

Add the cumin seeds, ajwain (carom seeds), turmeric, salt, and chilly powder.

Mix well, adding more water if needed, until the batter reaches a pouring consistency similar to dosa batter.

Heat a skillet or crepes pan and pour a ladle full of batter in the center. Spread it out evenly to form a round pancake.

Drizzle oil around the pancake and cook on medium flame for 2-3 minutes, or until brown spots appear on both sides.

Serve your Moong Dal Pancake hot with ketchup, mayonnaise, or green chutney.