Step-by-Step Instructions

1. 1.Soak Green Gram

   Soak 2 cups of green gram (moong dal) in sufficient water for at least 4-6 hours or overnight.

2. 2.Soak Rice

   Soak 1/2 cup of rice in sufficient water for at least 4-6 hours or overnight.

3. 3.Grind Green Gram Batter

   Drain the soaked green gram and add it to a mixer grinder. Add 4-5 green chilies. Add a little water and grind to a smooth, thick batter. Transfer this batter to a large bowl.

4. 4.Grind Rice Batter

   Drain the soaked rice and add it to the same mixer grinder along with a few curry leaves. Add a little water and grind to a smooth batter. Add this rice batter to the green gram batter in the bowl.

5. 5.Season the Batter

   Add salt to taste to the combined batter. Mix well with a spoon until the salt is evenly distributed.

6. 6.Add Flavorings

   Add 1/2 cup of finely chopped onions and 1/4 teaspoon of asafoetida (hing) to the batter. Mix everything thoroughly until all ingredients are well combined.

7. 7.Cook Pesarattu

   Heat a griddle (tava) on medium heat. Once hot, pour a ladle full of batter onto the griddle and spread it in a circular motion, starting from the center and moving outwards, to form a thin dosa.

8. 8.Drizzle Oil

   Drizzle 1-2 teaspoons of sesame oil around the edges and over the pesarattu. Cook until the edges start to crisp and turn golden brown.

9. 9.Flip and Cook

   Carefully flip the pesarattu using a spatula and cook for another minute or until the other side is also cooked through and lightly golden.

10. 10.Roll and Serve

    Roll the cooked pesarattu and transfer it to a serving plate. Repeat the process for the remaining batter. Enjoy hot with your favorite chutney and sambar.