Pesarttu-
Split Green Moong dal- 2 cups
Chopped Onions-2cups
Green Chillies-4
Ginger(small pieces)-1 tbs
Whole Red chilies-2
Turmeric-1/8 tsp
Red chilly powder-1/2 tsp
Salt-1tsp
Oil-2tbs
Ghee-2tbs
Upma Rava (Suji Coarse)-1cup
Water-3cups
Salt-3/4 tsp
Onion thin slices- 4
green chilies - 2
Ginger(small pieces)-1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Chana dal-1/2tsp
Udad dal-1/2 tsp
Fresh Curry leaves- 6 leaves
Oil-4 tbs
Ghee-4 tbs
Prep:
Soak Split Green Moong dal 5-6 hours. When it's ready, clean, drain water and set it aside.
Make Upma first. Heat the oil in a pan. Add Mustard seeds, Cumin seeds, Chana dal, Urad dal one by one and let them turn light brown, add curry leaves, onion slices, chilly slices (small) and let them turn light brown. Add 3 cups of water. Once the water boils add salt. Add the Rava slowly by stirring continuously. Make sure no lumps. Keep it in the sim once it's thick. Add Ghee and set it aside.
Grind Split Green Moong dal, whole red chilies, ginger pieces 1/2 tsp, turmeric and salt with 1/2 cup water until a semi-smooth paste.
Make Onion Mix by adding Onion pieces, green chili pieces, ginger pieces, red chilly powder, and salt in a bowl and keep aside.
Heat a Dosa pan in Medium flame and test the heat of the pan by sprinkling a little water.
If the vapor comes out, the pan is ready. Take 1 and a half tbs spoon full paste and gently make a thin pancake (Pesarattu). Spread onion mix on top of the pancake. Let it fry until the sides rise on the sides, by pouring 1 tsp oil and ghee on the sides occasionally. Fry both sides by making sure the onion mix fry well and should stay in the middle of the pancake.
Serve the Pesarattu hot along with a cup of Upma!
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