Add salt, asafoetida and curry leaves. Chop the onion finely and add it to the batter. Check for consistency. Let it be like a dosa batter. If you want little thick pesarattu then bring it to idli batter consistency.
Heat a tawa and pour a ladle full of batter to this and spread this in a circular motion like how we do for dosa. Drizzle with few drops of oil. Let it cook on one side. Flip on the other side and cook for a minute. Repeat the same procedure for the rest of the batter.
Serve immediately. We had with Kara Chutney.
Notes: Thinal arisi 1/2 cup Green moong dal 1/2 cup Red chilli 2-3 Ginger one small piece Salt as needed Onion 1 Asafoetida a pinch Curry leaves few
To make it more healthy you can use sprouted moong too. In that case no need to soak the sprouts. A pod of garlic can also be added and a handful of coriander leaves also can be added to enhance the flavor.
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