Heat a pan and roast the the rava for 2 minutes.

Combin the roasted semolina, ginger and curds in a bowl and mix well, adding water if required.

Cover and keep aside to ferment for 40-60 minutes.

Add the salt and mix gently.

Heat the oil in a non-stick pan, pour a ladleful of batter and spread it in circular motion to make a thin uttapa.

Top it with little onions, tomatoes and green chillies.

Cook from one side, using little oil, turn over and cook from the other side.

Make more such uttapa using the remaining batter.

Serve hot with green chutney and sauce.