Wash the green moong dal thoroughly with fresh water.

Transfer to a bowl and soak in water for 4-5 hours.

Drain the excess water and cover the soaked moong with a cloth. Let it sit in a colander or tie it in a cloth and keep it overnight to sprout.

Transfer the sprouted moong dal to a grinding jar.

Add curd, red chilli powder, coriander powder, cumin seeds, chopped green chilies, ginger, fresh coriander, and 250 ml water.

Grind to a fine puree. Add more water if needed, but ensure the puree is not too thin.

Add oats powder. For a fine texture, pass the oats powder through a sieve before adding.

Add salt and whisk well.

Cover and let the batter rest for 15 minutes.

Check the consistency of the batter. It should be semi-thick, similar to regular dosa batter. If too thick, add a little water to adjust.

Heat a dosa tawa on medium heat. Spread 1-2 spoonfuls of batter to form a thin or thick dosa, depending on your preference.

Drizzle a dash of oil, lower the flame, and cook until golden brown on one side. Flip and cook for another minute on the other side.

Serve hot and crispy with chutney.