Ingredients:

For Pesarattu Batter

• 2 cups green moong beans2 cups green moong beans
• 1 green chilly – chopped1 green chilly – chopped
• ½ inch ginger – chopped½ inch ginger – chopped
• 1 pinch asafoetida (hing) – optional1 pinch asafoetida (hing) – optional
• ¼ cup chopped coriander leaves – optional¼ cup chopped coriander leaves – optional
• salt as requiredsalt as required
• 3 tablespoons rice flour – optional3 tablespoons rice flour – optional

Toppings And Other Ingredients For Pesarattu

• 1 medium-sized onion – finely chopped1 medium-sized onion – finely chopped
• 1 green chilli – finely chopped, optional1 green chilli – finely chopped, optional
• few chopped coriander leavesfew chopped coriander leaves
• oil or ghee for frying the dosa – as requiredoil or ghee for frying the dosa – as required

Serving Suggestions

• upma – as required, optionalupma – as required, optional
• coconut chutney – as requiredcoconut chutney – as required
• coriander chutney – as requiredcoriander chutney – as required
• ginger chutney – as requiredginger chutney – as required

Instructions:

Making Pesarattu Batter

• Firstly, pick and rinse the moong beans.
• Then soak the moong beans overnight in enough water. 
• Drain and add the moong beans along with ginger, green chilies, asafoetida, coriander leaves and salt in a grinder jar. 
• Add some water and grind into a smooth batter. 
• Remove the batter in a bowl or pan.
• Stir in the rice flour and mix well. The consistency should be similar to a dosa batter. 

Making Pesarattu

• On a griddle or flat pan, spread a little oil or ghee.
• With a ladle, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.
• Pour some oil on the sides and in the center of the dosa.
• Sprinkle the finely chopped onions, green chilies and coriander leaves.
• Press these with the spatula so that they get stuck to the batter which is getting cooked.
• Flip and cook both sides a couple of times till crisp and browned.
• Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.

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Image Source:*vegrecipesofindia.com

Source:vegrecipesofindia.com