Upma Pesarattu Dosa

Soak the dal, methi seeds and the rice overnight. Next day grind along with the ginger, green chilies, coriander stems and 1/2 cup water.

Let the batter be smooth of dropping consistency. Add more or less water as required. To the batter, add salt and cumin powder. (There is no need to ferment).

Heat a tawa and smear it with some oil. Sprinkle some water and let it sizzle out. Then pour a ladle of the prepared batter into a circular motion.

Drizzle a tsp. of oil over it and around the edges. Fry till brown specs appear on it. Flip it over and fry on the other side too.

Make similar pesarattu dosa in the same way. To serve, place a dosa on a platter and stuff it with some upma. Fold it and relish with coconut chutney and sambar.