Take the sprouted moong, garlic, ginger, 2 chopped onions, dry red chilies, cumin seeds, a little water and blend it till a smooth batter is formed. Add water to adjust consistency. Remove the batter in a mixing bowl and keep it aside.
Chop the remaining onion and tomato and fine pieces and add them into the batter. Add grated carrots and remaining ingredients and mix well. The consistency of batter will be thick due to the veggies. You can add more water to make it spreadable.
Heat a non stick pan on high flame and spread a little amount of the batter onto it. In about half a minute, small bubbles and holes will start appearing. At this point, drizzle some oil on and around the batter and let it cook on both sides till a nice brown texture is seen.
Serve hot with mint chutney and ketchup.