1 cup Split Moong dhal/Green gram dhal
1/2 inch ginger
2 green chillies
1/2 tsp cumin/jeera seeds
2 tsp rice flour
salt as per taste
1 tsp oil
Soak moong dhal in water for 2 hours and grind alongwith ginger, green chilly, and salt adding a glass of water.
To the prepared batter add rice flour and cumin seeds and keep aside for 30mins.
Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin/thick dosa.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter and make more pesarattu.
Serve hot with any chutney of your choice
Finely chopped onions can be sprinkled on the pesarattu