Rinse the mung beans and rice thoroughly and soak them overnight. Drain the water and add the mung beans and rice to a blender. Add ginger, green chilies, cilantro, and salt. Blend into a smooth batter.

If needed, add a little water. The batter should not be too thin. Let it rest for 1 hour. For the chutney, add coconut, peanuts, roasted chana dal, green chili, dried red chilies, dried garlic, salt, lemon juice, and a little water to a blender. Blend into a chutney.

Transfer the chutney to a serving dish. Heat oil in a frying pan, add mustard seeds, curry leaves, and dried red chilies. Let them splutter, then pour this tempering over the chutney.

Heat a nonstick griddle. Sprinkle some water on it and wipe with a cloth. Pour a large spoonful of batter onto the griddle and spread it evenly. When the bottom is cooked, drizzle a little oil or ghee on top and flip. Cook the other side as well.

Cook until crispy. Serve all the pesarattu hot in the same way.

I served this with coconut peanut chutney and everyone loved it. You can enjoy it for breakfast, lunch, or dinner. It's packed with protein.