Soak moong dal and urad dal in water for 3 hours.
Drain the water and grind into a fine paste along with 2 green chili and asafoetida.
Transfer the batter to a vessel.
Add chopped coriander leaves and curry leaves.
Add salt as needed.
Mix well. No need to ferment the batter.
If you prefer you can ferment, do it for 2-3 hours.
If you are fermenting, add the coriander, curry leaves later.
Heat a dosa pan and add 1 ladle full of batter on it.
Spread the dosa.
Drizzle oil on the sides.
Once one side is cooked, flip the dosa.
Cook for a minute.
Serve hot with any chutney of your choice.
You can have this with sambar as well.