Soak the green gram overnight in enough water.

The next morning, drain the water and grind the soaked green gram along with green chilies and ginger to a smooth batter. Add a little water if needed to achieve a pourable consistency.

Transfer the batter to a mixing bowl. Add finely chopped onions, cumin seeds, and fresh coriander leaves. Mix well.

Adjust the consistency of the batter by adding a little water if necessary. The batter should be thick yet pourable. Add salt to taste.

Heat a non-stick skillet or dosa tawa over medium heat. Once hot, lightly grease the surface with a few drops of oil.

Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin dosa.

Drizzle a few drops of oil around the edges. Cook until the edges start to lift and the bottom is golden brown. Flip the dosa and cook the other side for a minute.

Serve the Pesarattu hot with coconut chutney, ginger chutney, or a dollop of upma (for a traditional touch). This high protein dosa is perfect for breakfast, lunch, or dinner.