In a blender, add the soaked green gram, green chili, ginger, and salt. Blend until smooth, gradually adding water to form a slightly thick, pancake-like batter. Ensure its smooth but not too runny.

Transfer the batter to a large bowl. Stir in the rice flour to give the batter a firmer consistency, helping the pancakes crisp up better. Add chopped onions and coriander leaves, mixing gently to combine.

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or ghee, ensuring the pan is evenly coated.

Pour a ladleful of batter onto the pan and spread it thinly in a circular motion, similar to how you would with a dosa or crepe. Try to spread the batter evenly for uniform cooking.

Drizzle a little oil or ghee around the edges of the pancake to enhance crispiness and flavour. Let it cook for 2-3 minutes until the bottom turns golden brown.

Flip the pancake carefully using a spatula and cook the other side for an additional 1-2 minutes. Ensure the Pesarattu is crisp on the outside but still soft inside.

Repeat the process with the remaining batter, adjusting the flame if necessary to prevent over-browning. Keep the prepared Pesarattu warm.

Serve the Pesarattu hot with ginger chutney or coconut chutney on the side. For added authenticity, garnish with a little extra coriander or a drizzle of ghee.