Method for dosa–Wash whole moong dal and rice in running water and soak them in sufficient water for around 4-6 hours.

Drain excess water from soaked whole moong and rice. Transfer them in to mixer grinder jar and add green chilli, ginger, garlic and soaked poha (for extra crispness) and salt.

Grind all ingredients together in a grinder or blender until semi-thick and little coarse texture (like dosa batter). Add water as needed while grinding to get the desired texture.

Make sure that batter is not very thin. Transfer it to a bowl.
Heat a non-stick tava or iron dosa tawa over medium flame.

Further pour a ladleful of the batter on a hot tawa. spread it in a circular motion thin circle. Sprinkle finely chopped onion and coriander leaves and some oil over it and gently press them using spatula. Also sprinkle some oil on side of the dosa.

If the dosa is not cooked from top, flip and cook both sides of dosa.
Slowly remove the dosa from ends.
and fold to triangle or shape of your choice.

Finally, serve hot dosa or pessarattu with urad dal chutney or coconut chutney.

Note–Add 1-teaspoon cumin seeds with other ingredients while grinding (in step-2) for variation. This adds nice aroma to it.
Use cooked onion (sautéed) instead of raw onion if desired.

Urad Dal chutney method–In a pan heat oil. Fry urad dal and red chilli, finely grind all the above ingredients. pour the remaining oil (in which we fried the dal) on top of the chutney and mix well.