Grind dal with rice to a fine, thick & frothy paste
Add salt & mix well
Wipe the non-stick pan with moist cloth
Pour a laddleful of batter on pan
Quickly spread it in a circular motion to form a paper thin dosa
Sprinkle oil over the edges
Srinkle some onion stuffing & gently press with back of laddle
Put a few drops of oil over dosa
Fry on both sides (if you want it to be crunchy do not turn) and remove.
Method for upma:
Heat oil, add tempering ingredients, fry till the seeds splutter
Add about 350 ml water and salt.
Add suji when the water starts boiling and quickly stir so that no lumps are formed
Cover and cook for 2 min and remove.
Method for ginger chutney
Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil
Grind to a fine paste along with salt, jaggary & tamarind paste and serve.
No need to temper.
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