Soak the moong dal and rice in water for 24 hours.
Drain the water and add green chilies, 1″ ginger piece, cumin seeds and salt. Grind the mixture to a smooth paste adding water as required. It’s looks like as dosa batter not too thin though. Keep aside. Meanwhile take a separate bowl and add the chopped onions, ginger and green chillis and mix well.
Prepare upma and keep aside.

Heat the dosa pan and apply oil and spread the batter on it with the base of the laddle into a thin round layer like a dosa and drizzle 1 tsp oil around the edges of Pesarattu.
Top the pesarattu with some of the chopped onions and ginger. Cook until the pesarattu turns brown.

Flip the pesarattu over the other side and let it brown on medium heat for half a minute.
Flip it over again and add a big spoonful of upma in the center of the pesaratt

Fold over the sides and cover upma. Remove from pan and your Upma Pesarattu is ready to eat.

Traditionally it's served with upma and ginger chutney. Bhi can also serve with coconut chutney or coriander chutney.