1 cup green moong dal (split green gram)

1 cup par-boiled rice

salt to taste

6 tsp oil for cooking

Method

1. Wash and soak the moong dal and rice in enough water in a bowl for at least 3 hours. Drain.
2. Combine the moong dal and rice in a mixer and blend till smooth using approx. 1¼ cups of water.
3. You can add half an inch of ginger and if you choose, you can add green chilies cut to small pieces.( Depends on your spice level)
4. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours.
5. Add the salt and approx. ¼ cup of water and mix well.
6. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
7. Pour a ladleful of the batter on it and spread it in a circular motion to make a circular dosa.
8. You can add finely chopped onion and curry leaves to give that extra flavor.
9. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in color and crisp.
10. Fold over to make a semi-circle or roll.
11. Repeat with the remaining batter to make 14 more dosas. 

Enjoy your Pesarattu with Coconut Chutney. You can also have it with upma. It is a favorite combination in Andhra. 

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