A South-Indian speciality, this dish traces origin to Andhra Pradesh. It inolves three components as seen here. First, the "pesarattu", a dosa (an Indian crepe) made with Moong Dal (a sort of lentil). Then, the upma (a south indian prepapration of porridge) is used a filling and can be eaten on its own or along with a bite of the "attu". Finally, the Ginger-based chutney is the perfect dip to act as an accompaniment to this dish.