Take a pan, add 2 tsp coconut oil, once the oil gets hot add mustard seeds, urad dal, hing and curry leaves.

Immediately add the green chillies and onion to the pan with little salt for the onion to cook nicely.

Once the onion becomes brown color add 2 cups of water.

Once the water boils well, add the roasted semiya to the pan. Give it a nice mix. Add required amount of salt for the dish.

Keep the flame low and cover it with a lid. Let it cook for another 10-12 mins.

After 10-12 mins, add 1 tsp coconut oil and mix it well. Cover and cook for another 3-5 mins for the flavor of coconut oil to get infused.

Turn off the stove. Serve it with coconut chutney!