Rinse moong dal, chana dal and rice well. Soak whole moong dal, rice, chana dal and fenugreek seeds for 5 to 6 hours or whole night.

Then grind all ingredients together to fine paste including ginger, green chilli, cumin seeds and salt. Add water while grinding.

Mix the batter well. Add water if required to get dosa batter consistency.

Pour a ladeleful of batter on hot tava. Spread it into a circular motion.

You can sprinkle dry curry leaves chutney, finely chopped onion, green chilli over it. Apply some butter or oil if required.

Cook the Pesarattu on both sides.