To a large bowl add 1 cup chana dal and 2 tablespoons yellow moong dal and wash them two to three times. Soak the dals in plenty of water for atleast 3 hours. By now the dals would have plumped up and become soft.
Drain all the water and transfer the dals into a blender. Add 4 small green chilis, ½ inch ginger and 3 garlic pods.
Pulse it few times to get a coarse mixture. Take a small portion of the mixture and see if you can bind it. If not pulse it few more times.
Transfer it to a bowl and add 2 tablespoons grated coconut, 1 teaspoon cumin seeds, 1 sprig chopped curry leaves, ⅓rd cup packed finely chopped dill (can be substituted with coriander leaves), 1 medium onion finely chopped and salt to taste. Squeeze and mix everything well. Taste and adjust the salt.
Divide the mixture in to 6 equal parts. Spray or brush some oil on both side of the waffle maker. Preheat the waffle for a minute.
Take one of the balls and place it on the waffle maker. Use some water to press it gently and slightly flatten the mixture. Add a teaspoon of oil on it and cook till done. It took me about 4 minutes in no 3 setting. Repeat with rest of the batter.