Instructions

1. In a pan, dry roast the semolina until it is little brown (Taking care it is not burnt). Keep it aside.
2. In a pan, heat the clarified butter and add the mustard seeds, chana dal, ginger and the curry leaves. Let them splutter.
3. Add the onion and green chilli and fry it for a few seconds.
4. Add the water to it. Let the water come to a boil and simmer the flame.
5. Slowly add the roasted semolina little by little to the boiling water and keep stirring so as not to form lumps.
6. Make sure that the semolina is thoroughly mixed. It gets thicker very fast, so keep stirring.
7. Serve hot with chutney.