Soak moong daal into water for overnight. Grind quinoa and oats separately and make a fine powder. Keep it aside.
Grind moong daal with chili, ginger, coriander leaves with very little water. Make a fine paste.
Add quinoa and oats powder, asafoetida and salt in to moog daal paste to make pour consistency. Add little water if needed. Cover it and keep it aside for 1/2 an hr for better result however you can make it immediately as well.
Heat non-stick tava at medium heat. Sprinkle some water to check if the tava is hot and wipe the same with tissue paper. Pour one big scoop moong daal batter on hot tava and spread it in to circle evenly. Cover it for 30 sec using big lid. Let it cook at medium heat.
Remove the lid, sprinkle some oil on dosa and cook till slightly brown color.
Roll the dosa with spatula.
Remove from the tava and place it on to a plate.
Healthy crunchy moong daal dosa( pesarattu) is ready to be serve.
Enjoy it hot with Allam Pachadi (ginger chutney) or coconut or tomato chutney and sambhar.