Mix moong beans and urad dal together in a mixing bowl.
Add warm water, about 2 inches above the level of the beans.
Allow the beans to soak for at least 4-8 hours. I prefer soaking it overnight.
Next day drain out the water. Transfer the soaked beans to a sieve or colander.
Wash the beans under running water.
Transfer the beans to the blender jug or food processor.
Add the yogurt and water. Process till you get a fairly smooth batter.
Transfer the batter to a mixing bowl.
Add chilli, ginger, garlic paste.
Add salt, cumin seeds and turmeric water.
Add the chopped onion, grated zucchini and mix the batter.
Add baking soda and mix well.
Heat a frying pan, skillet or tawa over medium heat.
Very lightly brush the pan, skillet or tawa with oil.
Add about ¼ -½ cup batter and spread out, depending on how thin or thick you want the pancakes or cheela.
Sprinkle some sesame seeds.
Drizzle about 1 tsp oil around the edges.
Cover with a lid and allow the pancake to cook for 3-4 minutes.
Flip the pancake, drizzle about ½ tsp oil and allow the other side to cook till light brown spots appear.
Immediately serve hot moong & zucchini pancakes with chutney, pickle, tomato ketchup or plain yogurt.
Make pancakes in the same way with the remaining batter.