Rinse and soak the moong dal and rice in water for at least 4 hours or overnight.

Drain the water and grind the dal and rice to a fine batter.

Add cumin seeds, green chillies, coriander leaves, and salt to taste. Mix well.

Add water to the batter to achieve a thin consistency.

Heat a non-stick tawa or griddle over medium-high heat.

Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa.

Drizzle oil around the edges of the dosa and cook until the underside turns golden brown and crispy.

Flip the dosa and cook for a few more seconds until the other side is also cooked.

Serve hot with coconut chutney or sambar.