Pesarattu-an Andhra Breakfast

I have had this recipe sitting in my drafts for quite sometime now. Having lived in Andhra for quite sometime, it is but natural that I pick up the taste for Pesarattu with ingi (ginger) chutney. I don't know why, but I normally shy away from making this often. My husband had his first taste of Pesarattu only an year ago when we went to visit my parents. Needless to say, he is hooked to it and asks me to make this on and off :) Its fairly simple. I have served this with Ingi (ginger) chutney. Usually people in Andhra serve this with upma; they call it a classic combo, just like peanut butter and jelly. but who has so much time to make both on the same day eh??
The below measurements would yield at east 15 dosas.

Ingredients: 

Moong Dal: The green whole ones 2 cups

Ginger: 2 inch piece

Green chili: 2

Salt: 1 tsp

Oil: 3 tbsp 

Method:

Soak the dal overnight in water. Fine grind the next morning with the remaining ingredients. The batter should be in dosa/paint consistency. 

 Heat the dosa pan and spread the batter like shown below and add a little oil at the edges of the dosa..

 Turn it over when you see the dosa is cooked to golden brown behind. Cook for another 30 secs to 1 minute and remove from the pan. Repeat the process until all the batter is finished.