Heat a pan and add ghee.
Add the semolina and roast till the raw smell goes.
Transfer to a plate and keep aside.
Bring the pan back to heat.
When the oil is hot, add mustard seeds.
When they start to splutter, add bengal gram.
Add shallots and stir for a few seconds.
Add curry leaves.
Add water and salt.
Add coriander leaves and stir well.
When it comes to a rolling boil, gradually add the roasted semolina.
Continuously stir the mixture.
Cook till the water is absorbed.
Switch off heat and drizzle the ghee over the Upma.
Cover and keep for 5-10 minutes.
Mix well and serve hot with Chutney.