An easy traditional breakfast dish.A variation of the upma , it uses rice flour instead of semolina. Also the process is different from the upma.
1 cup sour buttermilk, 3/4th cup rice flour, 1 cup water, 2 tbsp oil, 4-5 curry leaves,1/2 tsp mustard seeds ( rai), 1/2 tsp haldi ( turmeric), a pinch of asafoetida, 1 tsp of crushed garlic & green chilli, 2 tbs corriander ( cilantro) , 2 tbsp dessicated coconut.
Mix together the buttermilk and water, add the garlic and green chillies , 1 tbsp each of corriander and coconut. season with salt to taste. Gradually add in the rice flour whisking it all the while.
In a pan heat 2 tbsp oil, add mustard, asafoetida, curry leaves and haldi. Slowly pour in the buttermilk mixture , stirring all the while . Cover and cook for 5 mins , till the mixture dries up.
Serve garnished with the rest of the corriander and coconut.
1 cup sour buttermilk, 3/4th cup rice flour, 1 cup water, 2 tbsp oil, 4-5 curry leaves,1/2 tsp mustard seeds ( rai), 1/2 tsp haldi ( turmeric), a pinch of asafoetida, 1 tsp of crushed garlic & green chilli, 2 tbs corriander ( cilantro) , 2 tbsp dessicated coconut.
Mix together the buttermilk and water, add the garlic and green chillies , 1 tbsp each of corriander and coconut. season with salt to taste. Gradually add in the rice flour whisking it all the while.
In a pan heat 2 tbsp oil, add mustard, asafoetida, curry leaves and haldi. Slowly pour in the buttermilk mixture , stirring all the while . Cover and cook for 5 mins , till the mixture dries up.
Serve garnished with the rest of the corriander and coconut.
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