Moong dal 2 cups
Raw rice 1 handful (¹⁄³ cup)
Chana dal 1 handful
Green chillies 4
Ginger 1″ piece (shred to small pieces)
Coconut grated 2 tbsp
Onion 1 big ( Finely cut)
Curry leaves 3 sprigs
Coriander leaves 2 tbsp (Finely chopped)
Salt 1 tsp
Oil to cook
Soak the dals and rice in a bowl for about 2 hours.
Transfer coconut, ginger, curry leaves, chillies, and a handful of the soaked dal to the blender and grind them finely.
Transfer to a bowl and now grind the remaining dal to a smooth batter. Transfer the batter to the bowl and add salt and mix well.
Heat a spoon of oil in a wok and saute the onions for 2 minutes or so till the color starts changing. Switch off the flame, add a pinch of salt and the coriander leaves and mix well.
Heat the griddle, grease with a little oil and pour a ladle of batter to the griddle. Spread the batter on the skillet and cook on a low flame. Add a little oil to the edge. When the pesarettu is half cooked, add a spoon of the onion mix f and spread evenly. Press it slightly with the spatula and flip the sides . When the pesarettu is cooked evenly serve with a chutney of your choice (Tomato/onion chutney, ginger chutney) or milagai podi.