Pesarattu

Pesarattu
-Aparna: 
1 glass whole green moong - soak overnight/6 hours;  grind with 2-3 green chillies and ginger (check the spice level you need), salt; mix in chopped onions to the batter;
Optional- add ordinary rava to the batter, make dosas... Best eaten hot, with a blob of butter,  hot upma, podi or coconut chutney. I have it with hot rice too.
Pesarattu bhaji- cut up cold or leftover dosas  into pieces; seasoning- rai, jeera, hing, onions - add in pieces and stir fry for 2-5 minutes. Done. Enjoy as is or with rice