Soak the washed dal in water for about 6-8 hours. Remove them, transfer to another bowl and cover with a wet cloth and keep them aside for 4-6 hours more for them to bloom
Add the bloomed beans along with the ginger, chilis, coriander, cumin seeds along with ½ cup of water to a mixer and grind them until smooth. Empty the pesarettu batter in a mixing bowl
To this, add the salt and hing, mix evenly. The batter should be of pouring consistency, so add some more water if requires
Heat your tawa or skillet and then turn the heat to low. Grease with a teaspoon of ghee (or oil) and add a ladle full of the batter right in the centre of it. Gradually spread it from inside out to form a dosa or a crepe
Once the upper surface of the pesarettu dries out, add anther teaspoon of ghee around the it and some in the center. Gently nudge the edges and flip it over, and cook for a minute
Remove the pesarettu directly on to the serving plate and serve immediately with some peanut chutney. Enjoy!
