Place dry pulses in a large bowl and fill with plenty of water. Swish the pulses in a scooping motion with your fingers. Drain off the water and refill with clean water. Swish the pulses in the water, drain, and repeat at least 3 times.
Add dry pulses to a large bowl, cover with several inches of water. Let the pulses soak between 6-24 hours (at least 6 hours and maximum 24 hours). Drain and rinse.
Place soaked pulses into a blender. Add 1 to 1 ½cups water (depending on how thick or thin you like the batter). Blend into a paste.
Use or Store
Batter is ready use. The batter will keep in an air-tight container in the fridge for about 3-4 days.
Alternatives: Use yellow mung beans, whole mung beans, or any type of split or whole pulses.