Wash and soak whole green moong dal, raw rice and Urad dal for 6-8 hours or over night.
Drain the water, combine soaked dal mixture along with ginger and cumin seeds in a mixer. Add a little water while grinding. Grind to a fine paste.
Transfer the mixture into a bowl. Add salt and required water to get the dosa consistency.
Combine ingredients under the section “Dosa Toppings”.
Heat a non-stick pan, pour a ladleful of batter and spread evenly in a circular motion in one direction. Sprinkle some of the topping over the dosa and smear a little oil around the edges.
Lightly pat the onions with the back of the ladle. Cook over medium heat until the golden brown.
When the lower side of the pesarattu is lightly browned, fold and flip the dosa. Remove it after a minute.
Serve with Ginger Chutney.