In a pan, heat oil and add cumin seeds, black pepper, garlic cloves and finally asafoetida.
Once everything begins to splutter, add cleaned & washed Moringa leaves.
Add salt as needed and saute till the leaves are wilted.
Once this has cooled down a bit, grind into a smooth paste.
Add the prepared paste to the dosa/idli batter. Mix well.
The batter should be pourable and not too thick/thin.
Meanwhile heat a flat pan/dosa tawa. Slightly grease it with oil and pour a ladle of prepared batter, swirl it around to make a thin dosa/crepe. Drizzle oil all over the dosa.
Cook on medium flame on both sides and remove onto plate.
Serve hot with any chutney of your choice. I served it with coconut chutney.