Prep for Pesarattu :- In a mixie jar add the pre-soaked green moong dal, rice (discard the water in which they had been soaked), ginger, green chillies, jeera and salt. Add water and make a smooth paste. Add water to adjust the consistency. It should be like regular dosa batter.

Heat oil in a pan and fry the ingredients mentioned for toppings. Fry them till the onions are translucent. You can add the toppings raw also, but frying them really adds to the taste. (A tip shared by my mother-in-law).

Now make the upma :- Heat oil and add Chana dal,urad dal, mustard seeds and curry leaves and fry till the dals are brown.

Add onions and green chilies. Fry till the onions are translucent.

Add water and salt. Mix well. Bring the water to a boil.

Now simmer the heat and slowly add the pre-roasted sooji (you can use a spoon to add the sooji)while stirring continuously (to avoid any lumps). Be careful in this step, if possible use a long spatula, as the sooji tend to splutter while adding in the water.

Keep mixing till the sooji absorb the water completely.

Add ghee and mix well.

Switch off the heat and keep this covered for 5 mins.

Now make the upma pesarattu :- Heat a greased dosa pan or non-stick tawa.
Pour a small cup of batter on the tawa and spread the batter to make a thin dosa.
Add the fried toppings and press slightly using your spatula.
Pour ghee on the edges.