Upma Pesarattu

Wash and soak green gram and rice together in sufficient water for at least 4 hours.

Drain the soaked green gram and rice. Transfer them to a grinder along with 10 grams of ginger, 10 grams of green chili, 5 grams of cumin seeds, and 4 grams of salt. Add approximately 150 grams of water and grind to a smooth, pourable batter. Adjust water as needed to achieve a dosa-like consistency.

For the Upma filling, heat 20 grams of ghee in a pan over medium heat.