You can soak this for at least 5 to 6 hours, after 6 hours grind them together with very little water. Don’t use much water for grinding. Grind all the ingredients till it become a smooth paste.

Transfer that batter in a container. Keep in a warm place for 8 hours for fermentation.

After Fermentation of batter add ginger garlic green chilies paste and salt. Mix well.

Heat a pan (any non-stick pan) on a medium flame. When the pan is hot enough, add few drops of oil. Wipe well with kitchen tissues until the oil is observed. Now sprinkle few drops of water on the pan.

Stir the batter in the bowl and pour a ladle full of batter in the centre of the pan. Spread it evenly in a circular shape. Spread it immediately. Drizzled oil/butter/ghee as per your taste. Allow to cook on medium high flame until pesarattu gets golden. When the edges came up turn the pesarattu until the base become crisp.

And served hot and crisped dosas with coconut chutney. Enjoy.

Thank you.

Have a wonderful day.