Begin by toasting the semolina and oats in a pan. Toast on a low temperature till the semloina begins to look dry and is fragrant. Avoid getting any colour on the the semolina. Keep aside to cool.
Heat oil in a pan, add in the urad dal and mustard seeds, as the seeds splutter, add in the chopped onion, green chilli, hing and ginger. Saute this for 1 min and add in the toasted semolina and oats.
Add in the water and cook till it gets thick. Finish with some lemon juice and fried peanuts and serve hot.
Grind the coconut. Ginger, roasted Chana Dal, green chilli, coriander stems and oats together.
Heat oil in a pan, add mustard seeds, red whole chilli, curry leaves and hing. As it starts to splutter and the chilli begins taking blackish colour, transfer into the chutney.
Mix well and serve with your appams, idlis, paniyaram and uch more