Wash and soak the rice and all dals, moong overnight.
Next morning, grind to a smooth paste
Add water to adjust consistency like idli batter.
Add salt, red chilli powder, green chilli and all vegetables.
Heat a non stick pan.
Drizzle little oil.
Drop a heaped tablespoon of batter
Spread a little.
Cook on low flame till golden brown.
Flip and cook on both sides.
Serve hot with coconut chutney.