Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa . A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu with upma is know as MLA pesarattu) and ginger chutney.
Soak green gram and rice together for 5-6 hours. Grind it to a smooth paste along with 1 onion, green chillies, ginger and needed salt. Add cumin seeds and mix well.
Heat a tava, pour a ladle of batter in the center and spread it in a circlular motion from the center to the outside of the tawa.
Drizzle a tsp of oil around the dosa.
Sprinkle chopped onions on the top (see pic 2) and press it lightly with a ladle or spatula.
After it gets cooked, flip it over to the other side, drizzle a little oil and cook until done.