Soak white urad dal for 4 hours.

Combine moth sprouts, soaked urad dal, green chilies, fennel seeds, and ginger in a mixer jar.

Grind to a smooth paste.

Transfer the paste into a mixing bowl.

Mix in finely chopped methi, coarsely ground palak leaves, salt, and turmeric.

Adjust salt and spice levels to taste.

Preheat a skillet on medium heat.

Pour a ladleful of batter onto the pan.

Spread in a circular motion to form a thin crepe/dosa.

Drizzle some oil around the cheela.

Cook until the top doesn't look raw and the edges are getting brown.

Flip and cook on the other side for a few seconds.

Transfer to a plate and repeat with the remaining batter.

Serve with sweet and spicy tomato chutney.