She used to make this dosa and i see that it is also called as Moongdaal chilla in some websites. My grandma used to make this for us and she used to call it Pesarattu, which it is not. I dont know who told her this was Pesarattu. When i came to U.S, one of my telugu friends made Pesarattu and i was surprised to see that she made it with whole moong. I gave my grandma a hard time for making me believe this was pesarattu all along ;-)
Update : Uma, a fellow blogger from Andhra confirmed that this is also Pesarattu, so my grandma was right after all :D
Here is the recipe :
Split moong daal - 1 cup
Urad daal - 1/4 C (optional)
Green chillies - 4
Salt to taste
Onion - 1 (finely chopped)
Cilantro for garnishing
Hing - a pinch
Soak the moongdaal and urad daal for a minimum of 2 hours. Grind it into thick batter with green chillies, hing and salt. Consistency should be same as Idli batter.
Heat the dosa griddle and spread 1 ladle of batter into a circle. It should be little thicker than dosa. Spread some oil around it and when it is almost cooked on one side, spread the chopped onions and cilantro on the top and press it slightly with a spoon. Flip the dosa and cook for another minute or more to get crispier texture. Repeat procedure.
Tastes great with chilli powder and/or sambar or chutney.
I had some leftover batter and i made pakoras with it and they were very crunchy and tasty.
Made a great evening snack. Here's how i made the pakoras :
To 1 cup of leftover batter, i added 1/2C of rice flour, 1 onion (finely chopped), 2 green chillies and salt.
Heat oil and drop the batter with a spoon and cook till it is golden brown and crisp.