Wash and soak the green moong dal along with rice for 4-5 hours or overnight too. After 4-5 hours drain the water grind in a mixer along with green chilli and ginger,into a fine paste.
Add little water to adjust the consistency. The batter can be in the consistency of dosa batter. Add salt and asafoetida. Mix well.
No need to ferment the batter. It is now ready to make pesarattu. Chop the onions finely. Heat a griddle |tawa and when it hot pour a ladle full of pesarattu batter to the tawa and make a thin circle like a dosa.
Sprinkle some chopped onions on the top and pat gently with a spatula. When cooked on the top, flip it over and smear with little oil. Enjoy hot with any chutney or even you can have it as it is too. We had this delicious pesarattu with tomato ginger chutney.
NOTE: though its optional, i thought of sharing. ThanksJayashree.
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