1. Wash and soak moong dal for at least 6 hours.
2. Wash and remove leaves from mint twigs. Discard hard stems.
3. Grind soaked moong dal into a fine paste along with mint leaves, cumin seeds, green chilies, ginger (if using) and salt.
4. Make the batter into medium consistency (not too thin or not too thick).
5. Heat a non-stick pan.
6. When it is hot, pour a ladleful of the batter and spread evenly into a round shape.
7. Sprinkle some oil around the pesarattu and cover.
8. After some time, remove the cover and flip the pesarattu over.
9. Again cover and leave for some time.
10. When the pesarttu appears to be cooked, remove it from the pan and transfer to a serving plate.
11. Repeat the same process with rest of the batter.
12. This pesarattu can be eaten just like that as it already spicy or can be eaten with any chutney, if more spiciness is needed.
13. Enjoy hot and yummy pesarattus.

Recipe courtesy: Trendy Relish