* Whole moong dal/green gramdal – 1 cup,
* Green chillies- 4 to 5,
* Jeera – 1 table spoon,
* Ginger finely chopped- 1 table spoon,
*Onions finely chopped – approx 1/2 cup,
* Coriander finely chopped – 2 table spoons,
* Green chillies finely copped – 3 to 4 [ if required].
Wash and soak that dal for over night or if you have less time soak it for 4 hrs. If you soak dal for less time it will take more time to grind.
I advice you to soak dal in the night but soaking for 4 hrs also works.
Morning again wash soaked dal and drain out all the water then grind that dal adding required amount of water and finally after dal becomes batter you can add greenchillies and salt to that batter [optional].
If you have taken plain batter now add only salt and keep that batter aside.
Now in a separate bowl take onions,ginger,coriander and chopped greenchillies[if you have not added green chilli paste to that batter] in a bowl and mix them.
Now first put oil on hot tava and put the batter with ladle and spread the batter like dosa and then spread onion mixture on the pesarattu.
Now fry that pesarattu both the sides putting oil around dosa when required.
Normally Andhra pesarattu is served with sooji upma, coconut chutney and some khatta meetha chutney like pudina chutney or ginger pickle.