There are two important parts to this simple recipe.
Soak Moong Beans overnight and wash them well before you put them in the blender with a chopped onion, garlic, green chilly, salt and whole cumin. Use a little water to blend into a paste with rough texture.
Binder, this can be anything from soaked idly rice, rava, rice flour or besan flour. We need a binder because on its own the beans will not be adhesive and they will fall apart. I used rava.
Put a dollop of the batter on a warm pan. Use a spatula to spread it around. It will be about 5 mm thick. If you used soaked rice and ground it very soft then you can make them crispier. Use a little oil to help in cooking. Always use low heat as we don’t want to burn a side while keeping the middle undercooked.
Enjoy with chutney or like me with some idly podi.