Soak moong dal for two hours.

Later, put the dal in a mixie. Add ginger, grreen chilli, water and grind it to a smooth paste with little water.  Remove it in a bowl. Mix a teaspoon of rice flour and salt to it. The batter of pesarattu is ready.

In a thick pan, add a teaspoon of ghee and roast the semolina to a golden colour.

Put the roasted semolina in a bowl. Add oil. Make the seasoning, add mustard seeds, as it crackles, put cumin, asafoetida, bengal gram,urad dal and gren chilli. Now, put the onion and saute it for sometime.

Put water and salt to it. I have used Bombay Rawa and the  semolina and water proportion is 1: 2.5.

Once the water boils, slowly add the semolina to it and mix thoroughly. Let cook for  sometime. Put lemon juice and garnish with coriander leaves.

In a small pan, take a little oil and roast the green chillies.

Grind coconut, roasted chillies, salt and  water. Put a little tamarind extract to it and give a swirl.

Coconut chutney is ready to serve.

Heat a skillet.

Check the consistency of the batter. Put a small quantity of water if needed.

Now, take a spoonnful of batter, pour it on the skillet and make it into a thin crepe. Take the batter and roll it inside out in concentric circles.Smear a little oil.

Sprinkle onion pieces and coriander over it.

Once it is cooked, put a little upma and fold it. Serve with coconut chutney.