Wash and soak dal for 4-5 hours, then wash and remove husk (skin) from dal.
After draining the water, grind the dal coarsely, take it out of the mixture, and put in a bowl.
Now beat dal paste with hand beater till fluffy, then add dried green chilli paste, salt, asafoetida and mix well.
Take a pan and put 1/4th cup of water in it. Take the lid of the pan and spread a spoonful of batter on it. As soon as the water starts boiling, put the lid on the pan with the batter side facing the water.
After 1 minute, panori should be ready.
Using a a flat spoon, peel of the panori. Spread some ghee on it and sprinkle some red chilli powder.
If not cooking for tithi, you can serve it with green chutney.