Soak the Lentils:
Rinse the moong dal several times until the water runs clear. Soak in enough water for at least 4 hours or overnight. The lentils should swell and soften.

Blend the Batter:
Drain the lentils and transfer them to a blender. Add spinach, green chili, cilantro, and ¼ cup water. Blend until smooth and pourable, adding more water as needed. The batter should have a pancake-like consistency — thick but easy to spread.

Season the Batter:
Transfer to a mixing bowl. Add cumin seeds, ajwain, turmeric, red chili powder, chopped onion, and salt. Mix well. If desired, stir in rice flour for a crispier texture.

Preheat the Pan:
Heat a non-stick or cast-iron skillet over medium heat. Lightly brush with oil or ghee. Test the heat by sprinkling a few drops of water — if they sizzle and evaporate, it’s ready.

Cook the Crepes:
Pour a ladleful of batter into the center of the pan and spread it outward in a circular motion into a thin layer. Drizzle a few drops of oil around the edges and cook for 2–3 minutes until golden and crisp. Flip and cook for another minute. Repeat with the remaining batter, greasing the pan lightly as needed.

Serve and Enjoy:
Serve hot with green chutney, coconut chutney, or yogurt. For a fuller meal, stuff the crepes with sautéed vegetables, paneer, or tofu and roll them up like wraps.