This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (Moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green colour. Of course this dosa is high in protein and fibre. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu’.
Soak dal and rice for 4 hours or overnight if convenient.
Grind dal, rice, ginger, and green chillis into a smooth paste. Add salt and cumin seeds.
When you are ready to make the pesarattu, take out some batter and dilute with water till you reach the right consistency. It should be thick but easy to spread.
Heat a tawa (or flat griddle). Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Gently grease with oil on the edges and the middle.Sprinke with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.
Note: This is a heavy lentil batter and does not keep very well. Use up the batter within 2 days.