First wash and soak the moong beans for about 6-8 hours or over night
To make the pesarettu batter, add the soaked moong beans, green chillies, ginger, salt, cumin seeds, spinach and coriander leaves with stalks to a blender jar. Add little water at a time and grind it to a smooth paste.
Transfer the ground batter, to a large bowl, add the rice flour and mix them well.
Check if the batter has a smooth pouring consistency. If not add more water to achieve it.
Take an iron griddle or a non stick pan, heat it to medium to low, and brush some oil on it.
Once the pan is hot, add a ladle of the batter and spread it around like a crepe. Drizzle some oil on the sides and wait for it to get cooked on one side. This will take about 30 seconds.
Now carefully use a spatula to turn the pesarettu over and cook the other side. Cook for about 30 seconds on the other side on medium flame.
Fold the peserettu in half and transfer to a serving dish.
