Soak rice and moong dal together in water for at least 3 hours.

Drain the water after soaking.

Blend the dal, rice, green chillies, and ginger with a little water to make a smooth, thick batter.

Transfer the batter to a large bowl.

Add oats, salt, asafoetida, chopped cabbage, and coriander leaves to the batter.

Stir well to combine all the ingredients.

Check the salt levels and adjust to taste.

Preheat a well-seasoned skillet on medium heat.

Sprinkle some water to check if the pan is hot enough.

Pour a ladleful of the batter onto the pan and spread evenly to make a circle.

Drizzle some oil on top and around the sides of the crepe.

Cook on low to medium heat until the top appears steamed.

Flip the crepe over and cook the other side until it has brown spots and is cooked through.

Remove from the pan and serve hot.

Repeat with the remaining batter.

Serve with jaggery and butter, or with Tomato Onion Chutney and Buttermilk.