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Firstly, pick and rinse the moong beans and rice.
Then soak the moong beans and rice for 4 to 6 hours or overnight in enough water.
Drain and add the moong beans and rice together with ginger, green chilies, asafoetida, cumin seeds, coriander leaves and salt in a grinder or blender.
Add water and grind into a fine and smooth batter.
Remove the batter in a bowl or pan.
The consistency should be similar to a regular dosa batter.
On a skillet or flat pan, spread a little oil or ghee with paper towels.
With a ladle, pour the pesarattu batter on the skillet and use the same spoon for spreading the batter into a round shape.
Drizzle some oil on the sides and in the center of the pesarattu dosa.
Sprinkle the finely chopped onions, green chilies and coriander leaves.
Press these with the spatula so that they get stuck to the batter which is getting cooked.
Flip and cook both sides a couple of times till crisp and browned.
Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.