Upma Pesarattu

Soak 200 g gram in water for at least 4 hours or overnight.

Grind the soaked gram with 15 g chili, 10 g cilantro, 15 g ginger, and 9 g salt to a smooth batter.

Heat 25 g ghee in a pan and add 3 g mustard seeds, 8 g cumin seeds, 10 g chana dal, and 10 g urad dal.