Hesaru kalu Dose Pessarattu Dosa

Soak the dal, rice and methi seeds overnight or 4-5 hours.

Drain the water, add green chillies and ginger and grind to a smooth paste using 1/2 cup water.

Add salt, pepper, red chilli powder (optional) and mix well. Add some water if required to adjust consistency.

Brush some oil on a non stick tawa and pour a laddle full batter and spread evenly.

Cook on medium to high flame till it is crisp.

Serve hot with any Chutney of your choice