2-5 small green Thai chilies. You can use any other chilies.
Healthy salt
Healthy oils as olive or coconut oil or ghee. (You can safely substitute with other oils)
Instructions
Soak mung dal and rice for at least 3 hours.
Drain water, grind along with ginger and chilies. Add water if needed.
Grind to smooth paste. Batter should not be watery or too thick. It should be spreadable on the griddle.
Lastly, add salt and pulse to mix well.
Heat griddle to medium-high.
Depending on the type of griddle whether it is a non-stick or not, you may need to spread oil before. For regular griddle other than non-stick, rubbing a cut onion helps.
Pour 1 ladle full of batter. Spread carefully to a thin crepe with the same ladle.
Top with small onions and cilantro. Pour a few drops of oil or ghee.
Carefully remove. I make thin dosa's. So I don't have to turn around and fry. But if yours is thick, turn around and turn. Add few drops of oil.
Remove, serve with ginger chutney.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/pesarattu/