Soak green gram split (moong dal chilka) in water for 3-4 hours. Clean, wash and soak rice in water for same duration in separate utensil.
Rub the dal thoroughly to remove its skin. Remove the dal skin floating on water, this method can be seen in video. Strain dal and rice. Now coarsely ground them. Add green chilly and water (as per requirement) to grind. Take out batter in a big bowl.
Mix salt and green coriander in the batter. Batter should not be too thick or too thin , it should have appropriate consistency. Prepare the batter for making dosa like this. Batter for making dosa is now ready.
Preheat non stick tawa. Pour some oil over it and spread evenly all around. Take 1-1.5 tsp batter and spread it evenly over the tawa. Spread some oil all around the dosa with help of spoon. Roast on high-medium flame until it turns golden brown in color from beneath.
Dosa has turned golden brown in color from beneath. Dosa is now ready and is crispy. Place it over plate and reduce the flame before making other dosa. Sprinkle some water on tawa to make it cool. Now with help of paper napkin or wet cloth, clean the tawa. Make sure tawa is not too hot else it might get difficult to spread the dosa evenly. Likewise take spoon full of batter for making another dosa and spread it evenly. Roast until it turns golden brown in color. Like wise prepare all dosas.
Piping hot moong dal dosa is ready. Serve with tomato sauce or peanut chutney and relish eating.
You can replace green gram split with washed green gram.
Make sure tawa is aptly hot. If the tawa is too hot, dosa might stick to pan and it will be difficult to spread it evenly.
You can use masala potato stuffing or paneer stuffing for making dosas.