Pesarattu - Upma with Allam Chutney

Batter - Soak 2 cups of Moong Dal and 3 tbsp of Raw Rice (optional) overnight in water in a bowl. Next day,  drain the water, add 8 Green Chillies, 1 inch Ginger, 2 tbsp of Salt and grind into smooth paste adding little water. Remove the batter into a bowl, add 2 tsp of Cumin Seeds and set aside.

Pesarattu - Heat an iron pan till hot. Pour a spoonful of batter in the center of the pan and spread into round in shape. Add few finely chopped Onions and finely chopped Green Chilies pieces for topping. Add 1 tsp of Oil on the edges of pesarattu. Lower the heat for 2 minutes and then turn to high. Allow the pesarattu to turn on golden brown color at the bottom, fold into two halves and serve hot with upma and ginger chutney.

Upma - Heat 2 tbsp of Oil and a tbsp of Ghee in a pan; saute 2 tbsp of Channa Dal, 1 tbsp of Urad Dal, 1 tsp of Mustard Seeds, few Curry Leaves for 3 minutes. Add and saute 2 slit Onions, ½ inch chopped Ginger, 6-8 slit Green Chillies. Add 2 cups of Water, Salt to taste and bring it to boil. Lower the heat and slowly pour the slightly roasted cup of Sooji while stirring it to avoid lumps. Cover cook for 4 minutes and serve with Pesarattu.
Allam Chutney - Heat 3 tbsp of Oil in a pan; saute 3 tbsp of Chana Dal, 3 tbsp of Urad Dal, 1 tbsp of Coriander Seeds, 1 tsp of Cumin Seeds, 15-17 slit Green Chillies for 3 minutes on high heat. Add 3 inches of peeled and chopped Ginger to it and fry for another 2 minutes on low heat. Allow this mixture to cool, add a tbsp of Tamarind Paste, 2 pieces of Jaggery, Salt to taste and grind to smooth paste adding little water.