1. Soak green gram and raw rice for 6 hours or over night.

2. Roughly chop onions, green chillies and ginger.

3. Grind the onions, green chillies, ginger and salt with 1/2 cup water to a smooth paste. Add the half of the green gram and grind it coarse. Add the remaining green gram and grind it to smooth paste. Add 1 cup water little at a time while grinding so you bring it a consistency close to a dosa batter. Do not add the entire cup of water in the beginning as it makes it difficult to make the batter smooth. This is also the reason to add the ingredients in the order given.

4. Heat a non stick skillet and make the pesarattu like you usually make dosa. Pour a ladle full of batter on the hot skillet and spread until it forms a thin layer. If you don't mind few extra calories, add 2 or 3 drops of ghee. Once you can see that its starting to brown on the other side, turn the dosa. Let it cook for 30 secs. You can serve it with any chutney or sambhar. I served it with carrot sambhar and peanut chutney.