Ingredients:

• 500g – split mung dal (dehusked, if not, remove the husk after soaking).
• 1 tbsp – raw rice.
• oil/ghee for preparing dosa.
• salt.
• Ingredients for spreading on dosa:
• 2 onion, big, chopped fine.
• 4 green chillies, chopped fine.
• 1 inch – piece ginger, chopped fine.
• 1 tbsp – jeera.
• 1/2 tbsp – each chopped, curry and coriander leaves.
• For upma:
• 200g – semolina/suji.
• 1 onion, medium, chopped into slices.
• green chillies, cut into small pieces.
• 1/2 tsp – Ginger chopped.
• 1/2 tsp – mustard seeds.
• 2 tsp – Channa dal.
• 1/2 tsp – urad dal.
• 6 curry leaves.
• 1 tsp – chopped coriander leaves.
• 1/2 tbsp – oil.
• Water.
• For Ginger chutney:
• 2 inch piece – ginger.
• 3 green chillies.
• A pinch of jeera.
• 1/2 tbsp – chopped onion.
• 3 Garlic cloves.
• Salt.
• 1/2 tsp – Tamarind paste.
• 1 tsp -jaggary powder.
• 1/2 tsp – oil to fry the ingredients.

Method:

1. Soak dal and rice for 4 hours (or overnight).
2. Grind dal with rice to a fine, thick and frothy paste.
3. Add salt and mix well.
4. Wipe the non-stick pan with moist cloth.
5. Pour a ladleful of batter on pan.
6. Quickly spread it in a circular motion to form a paper thin dosa.
7. Sprinkle oil over the edges.
8. Sprinkle some onion stuffing and gently press with back of ladle.
9. Put a few drops of oil over dosa.
10. Fry on both sides (if you want it to be crunchy do not turn) and remove.
11. Method for upma:
12. Heat oil, add tempering ingredients, fry till the seeds splutter.
13. Add about 350 ml water and salt.
14. Add suji when the water starts boiling and quickly stir so that no lumps are formed.
15. Cover and cook for 2 minutes and remove.
16. Method for ginger chutney.
17. Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil.
18. Grind to a fine paste along with salt, jaggary, tamarind paste and serve.
19. No need to temper.

Recipe courtesy of Uma Devi Ramachandra