For the batter
Soak the whole green moong dal, raw rice and fenugreek seeds for 6 hours or over night
After soaking, drain the water and grind the mixture to a fine paste along with the oats, cumin seeds, ginger, green chillies, and salt.
Add spinach purée little at a time, while grinding instead of water, otherwise the batter will become too runny.
Heat a flat dosa griddle on medium flame.
Add 1/2 cup batter and swirl/rotate with the back of the ladle to spread the batter as thinly as possible and completely cover the griddle.
Drizzle a teaspoon of oil on the edges of the pesarattu.
Cover with a lid and cook for 20 seconds, until underside of the pesarattu dosa is golden brown.
Now carefully loosen the edges of the pesarattu dosa with a spatula.
Flip it and cook for another 1/2 a minute Remove pesarattu dosa from the griddle and repeat with remaining batter to make more such pesarattus.
Serve hot with sauce, green mint coriander chutney or coconut chutney
