Soak the daal(s) for 6 hours. Drain the daal and grind it finely in the mixer with little water, serrano peppers, green leaves and salt. Add chopped cilantro, chopped onions, jeera and hing to the dosa batter. Using a ladle, pour the batter on the tava and spread it like a thick dosa. After some time, turn it on the other side and heat on high flame for 1 minute. Serve with Chutney and Gongura Pickle.