Sorghum flour (Jowar flour) -1 cup
Water - 3 Cup
Yogurt - 2 tbsp
Turmeric powder -1/2 tsp
Salt - to taste
Red chill powder - to taste
Oil - 2 tsp
Ginger paste - 1 tsp
Chill paste per taste
For tempering (tadka):
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Curry leaves - 7-8 leaves
Oil- 2tsp
Recipe:
Take Sorghum flour in a big bowl, add yogurt and water and mix well.
Add oil, salt, turmeric powder,chill powder, ginger paste, chill paste.
Heat 1 tsp in a pan and add above prepared mixture and let it boil. Bring gas to medium heat and keep stirring , after 5 minutes cover and cook until water evaporates a bit.
Prepare tempering on the side, heat oil in separate pan, once heated add mustard seeds and let it tempered . Then add sesame seeds and curry leaves cover for a minute. Add half of tempering in the prepared Upma.
For garnishing take prepared Upma in a bowl, let it set for few minutes, then serve on plate with some tempering on the top. The taste is superb and you can serve this a really hearty dish any time as a breakfast , evening snack or a light lunch everybody will just love it. One doesn't have to on gluten free to enjoy this dish:).
