Wash and soak the mung beans and rice together for 4 hours.
Once soaked, drain the water fully.
Add the soaked mung+ rice, garlic, ginger, green chili, dry red chili and turmeric powder along with salt to a blender.
Add ¾ c water gradually and grind to a smooth paste.
You can grind the batter in batches too. Also, add water by ¼ c while blending.
Once the batter is ready, heat an iron tawa.
Pour a ladle of the ground batter to the center of the tawa.
Spread it like how you would, a regular Dosa.
Reduce the flame to the lowest possible.
Drizzle 1 teaspoon of ghee around the edges.
Cook the Pesarattu till you see no raw batter on the surface and the edges have become a golden brown.
Flip and cook for 30 to 40 secs again on low heat.
When done, flip over, sprinkle 2 tablespoon finely chopped onions, fold the dosa over and serve hot.