Chop ginger and curry leaves finely. Slit green chillies (alternatively you can chop green chillies also finely. I don't like biting chillies while eating, so I slitted it). Keep them aside.
Heat a pan/kadai adding sooji/rava. Roast it in medium flame till you get nice aroma. Ensure sooji/rava is not burnt. Once done, transfer roasted rava to a plate.
Again heat the same pan/kadai adding oil, mustard seeds, split black gram lentil, bengal gram lentil, broken red chillies. Once mustard seeds splutter and black gram lentil turns slightly brown add chopped ginger and curry leaves. Saute for a while. Now add 4 cups of water. Rava to water ratio is 1:2. Let it boil.
When it starts boiling, lower the flame. Add sugar, salt, grated coconut and green chillies. Squeeze lemon and gradually transfer the roasted rava in to seasoned boiling water.
Keep stirring so that lumps are not formed. Let it cook in simmer for 2 minutes and switch off.
Rava upama/uppittu is ready. Serve it hot topped with ghee. I have used star shaped molds to attract my kids towards upama/uppittu.