Pesarattu

Wash the whole green moong dal and raw rice together under cold water until the water runs clear. Soak in plenty of water for 6–8 hours or overnight.

Drain the soaked dal and rice. Transfer to a blender along with the ginger, green chillies, and cumin seeds. Blend with 200–250 ml water into a smooth, slightly coarse batter. The batter should be thinner than idli batter but thicker than dosa batter.

Transfer the batter to a bowl. Add salt and mix well. The batter does not need fermentation — pesarattu is made from fresh batter.

Heat a flat tawa or non-stick pan over medium-high heat. Drizzle a few drops of oil and spread with a paper towel.

Pour a ladleful (about 80 ml) of batter onto the centre of the hot tawa. Using the back of the ladle, spread the batter in quick, circular motions into a thin crepe about 20–22 cm in diameter.

Drizzle a teaspoon of oil around the edges and on top of the pesarattu. Sprinkle finely chopped onion and coriander leaves over the surface.

Cook on medium-high heat for 2–3 minutes until the edges turn crisp and golden and the surface looks set and dry.

Flip carefully and cook the other side for 1–2 minutes until lightly golden. Pesarattu is thinner and crispier than regular dosa.

Fold in half or roll and remove from the tawa. Repeat with the remaining batter, stirring it before each pour.

Serve hot with ginger chutney (allam pachadi) and upma stuffed inside — the classic Andhra combination known as MLA pesarattu.