Take Moong and Masoor dal in equal quantity and soak them in little water for an hour. After an hour, drain excess water. Put the dal in the Grinder along with one small green chilly. Grind it into the paste. Put it in a bowl and add dry coriander, zeera, onion, salt and chili flakes. Pour half tablespoon desi ghee in a non-stick pan, add the paste on it and wait for 2-3 minutes.
Then flip it around. Cook for another 3 minutes and its ready.