Ingredients

• 500g - split mung dal (dehusked, if not, remove the husk after soaking).
• 1 tbsp - raw rice.
• oil/ghee for preparing dosa.
• salt.
• Ingredients for spreading on dosa:
• 2 onion, big, chopped fine.
• 4 green chillies, chopped fine.
• 1 inch - piece ginger, chopped fine.
• 1 tbsp - jeera.
• 1/2 tbsp - each chopped, curry and coriander leaves.
• For upma:
• 200g - semolina/suji.
• 1 onion, medium, chopped into slices.
• green chillies, cut into small pieces.
• 1/2 tsp - ginger chopped.
• 1/2 tsp - mustard seeds.
• 2 tsp - channa dal.
• 1/2 tsp - urad dal.
• 6 curry leaves.
• 1 tsp - chopped coriander leaves.
• 1/2 tbsp - oil.
• Water.
• For ginger chutney:
• 2 inch piece - ginger.
• 3 green chillies.
• A pinch of jeera.
• 1/2 tbsp - chopped onion.
• 3 garlic cloves.
• Salt.
• 1/2 tsp - tamarind paste.
• 1 tsp -jaggary powder.
• 1/2 tsp - oil to fry the ingredients.

How to Make Pesarattu, Upma and Allam Patchadi

• Soak dal and rice for 4 hours (or overnight).
• Grind dal with rice to a fine, thick and frothy paste.
• Add salt and mix well.
• Wipe the non-stick pan with moist cloth.
• Pour a ladleful of batter on pan.
• Quickly spread it in a circular motion to form a paper thin dosa.
• Sprinkle oil over the edges.
• Sprinkle some onion stuffing and gently press with back of ladle.
• Put a few drops of oil over dosa.
• Fry on both sides (if you want it to be crunchy do not turn) and remove.
• Method for upma:
• Heat oil, add tempering ingredients, fry till the seeds splutter.
• Add about 350 ml water and salt.
• Add suji when the water starts boiling and quickly stir so that no lumps are formed.
• Cover and cook for 2 minutes and remove.
• Method for ginger chutney.
• Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil.
• Grind to a fine paste along with salt, jaggary, tamarind paste and serve.
• No need to temper.