• Rice flour – 2 cups
• Buttermilk – 2 cups
• Water -2 cups
• Salt – 1 tsp
• Mustard -1/4 tsp
• Cumin seeds -1/4 tsp
• Ginger paste – 1/4 tsp
• Perungayam (hing) – 1 pinch
• Kadalaiparuppu (Bengal gram) – 1/4 tsp
• 5 – mor molagai (green chillies dipped in buttermilk and dried in the sun ) or Red Chillies
• Cooking oil – 2 tsps
- Mix the rice flour, buttermilk and water to form a thin but not very watery batter.
- Then in a kadai (preferably non-stick), add the mustard and cumin seeds and let them splutter in oil.
- Add ginger paste and hing and mix it in the kadai for 2 mins.
- Add mor molagai or red chillies and fry it for another 3 mins.
- Pour the batter into the kadai.
- Stir continuously, while it’s being cooked.
- Cover the kadai when it’s in a semi-solid state, for about 1 min (any longer and it’ll stick to the kadai.)
- Stick a toothpick into the upma – if it’s done, the toothpick will come out clean.
Recipe courtesy of Sify Bawarchi