Karina Sharma
1 cup moong dal, 2-3 green chilies, 1-inch ginger, 1/4 cup rice (optional), salt to taste, water as needed.
Start by soaking the green gram and rice for 4-5 hours. Drain and rinse thoroughly.
Blend the soaked green gram, rice, green chilies, and ginger into a smooth batter. Add water as needed and season with salt.
Heat a non-stick pan or tawa. Pour a ladleful of batter and spread it in a circular motion to form a thin layer.
For an extra touch, add finely chopped onions, green chilies, and coriander on top of the batter before flipping it.
Serve your crispy Pesarattu with coconut chutney or ginger chutney for an authentic experience.