Soak green moong dal and rice in enough water for 8 hours.

Drain the soaked lentils and rice.

Grind the soaked ingredients along with green chillies, asafoetida, salt, and ginger in a blender.

Add a little water while grinding to achieve a smooth batter.

Thinly slice the zucchini using a mandolin slicer.

Heat a dosa tawa on medium flame.

Season the tawa with oil.

Dip the zucchini slices in the dosa batter.

Place one zucchini slice in the center of the hot tawa.

Arrange more batter-dipped zucchini slices around the center to form a flower-like pattern.

Fill any gaps with extra batter.

Drizzle some oil over the pesarattu.

Cover and cook the dosa on low to medium flame until the vegetable is cooked through.

Gently flip the dosa and cook on the other side until golden brown.

Top with chopped onions (optional).

Serve hot with Allam Pachadi (Ginger Chutney).