– Rice flour – a piece as big as a lemon Tamarind Soaked in about ¾ cup of hot water – Oil – 1 teaspoon Mustard seeds – 2 teaspoon Urad dal / Ullutham paruppu – few Curry leaves – Chili powder Depending on your spice level – Asafetida – to taste Salt
– Add the rice flour, chili powder, asafoetida, and salt to a bowl and mix it well to combine. – Soak the tamarind in hot water for about 10 minutes and then extract the juice. Add this juice to the flour mixture and combine them well until it forms a crumbly dough.
– In a wide pan (non-stick or something heavy-bottomed), add the oil. Add the mustard seeds and let them splutter. Now add the urad dal and the curry leaves and let it fry for about 10 seconds.
– Crumble the dough mixture and add it to the pan. Mix well and cook over low to medium flame. Make sure you cover the pan when cooking so the flour cooks well. Stir every now and then to avoid burning in the bottom of the pan.
– Cook for about 15 to 20 minutes or until the upma has browned up a bit and starts forming crust in the bottom.
– Serve warm with chutney or sugar!