Grind together with green chillis and ginger into fine paste of medium consistency and salt later. Heat pan, smear it with a few drops of oil and spread batter thinly on it and put oil all around. Turn it over and when it is done to a greenish brown, remove and eat it hot. This is typical 'pesarattu'. It goes well with hot rice and clarified butter.
Many people sprinkle a mix of finely cut onions, chopped fresh coriander leaves and cumin seeds.
It tastes good. Sprinkle them on one half of the 'pesarattu' and fold the other half over it. Many people eat it in combination with 'upma'. It is more convenient to make it on a holiday and enjoy leisurely.