Ingredients:

• moong dal saboot – 1 cup.
• raw Rice – 1 cup.
• Green chillies – 8 or less if you want it less spicy.
• Ginger – 1 inch piece.
• a few curry leaves, corinder leaves.
• grated Coconut – 2 tbsp.
• Onion – 2 medium.
• salt to taste.

Method:

1. Wash and soak whole moong dal and rice for 30-45 minutes.
2. Grind to a coarse paste with ginger, chillies, coconut, salt, curry leaves and coriander leaves. The consistency should be of dosa batter.
3. Separately, in a kadhai heat 2 tbsp of cooking oil. Add finely chopped onions and green chillies and fry till onions are transparent.
4. To make pesarittu, heat a dosa tava, pour a ladle of moong dal mix and spread it like a dosa.
5. Add oil around the pesarritu and cook till golden brown on both sides.
6. Before removing from the tava, spread 1 tbsp of fried onions in the middle.
7. Fold the pesarritu into half and serve hot with coconut chutney.

Recipe courtesy of Uma