1. Soak dal and rice for 4 hours (or overnight)
2. Grind dal with rice to a fine, thick & frothy paste
3. Add salt & mix well
4. Wipe the non-stick pan with moist cloth
5. Pour a laddleful 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. Srinkle some onion stuffing & gently press with back of laddle
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.

Method for upma:

1. Heat oil, add tempering ingredients, fry till the seeds splutter
2. Add about 350 ml water and salt.
3. Add suji when the water starts boiling and quickly stir so that no lumps are formed
4. Cover and cook for 2 min and remove.

Method for ginger chutney

1. Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil
2. Grind to a fine paste along with salt, jaggary & tamarind paste and serve.
3. No need to temper.

Serving tip:
After preparing dosa put a big spoonful of upma in the centre of dosa, fold and serve (avoid onion spread). Pesarattu, upma and allam patchadi is green gram dosa and ginger chutney in Telugu