Rice flour and tamarind upma(Puli Upma)-A family favourite

We wanted to munch something while watching the wimbledon finals in the evening. Did not feel like making any deep fried item. Last week my mother had given me the recipe for rice flour and tamarind upma(puli upma), a family favourite since my childhood. I made it the first time and it came out really well. My husband liked it very much and it got over even before the match started. :-)

Ingredients to serve 2 adults

Rice flour: 1 cup
Tamarind juice: a little more than 1/4th cup
Mor molagai(chily soaked in curd and sun dried): 2 to 3
Mustard seeds: 1/2 tsp
Channa dal: 1 tbsp
Urad dal(split): 1 tbsp
Asofoetida: a pinch
Refined Oil: around 4 tbsp
Salt to taste

Procedure

1. In a bowl mix rice flour, tamarind juice, asofoetida and salt. The mixture should be free of lumps and consistency should be semi soild.
2. In a pan add 4 tbsp oil. Once it is hot, add mustard seeds. When it splutters add urad dal. channa dal and the chillys.
3. Once the dals turn light brown, keep the flame in medium and add the flour mixture and keep stirring.(If not stirred, the mixture gets stuck at the bottom)
4. The Mixture would come togehter like a ball.
5. At this stage pat the mixture with a flat ladle, holding it vertically. Keep doing this till the mixture dries up and separates out and becomes like upma.(around 10 minutes)
6. Remove from heat and serve.

Note: I did not use a non stick pan. If using non stick pan, I think too much of stirring is not needed. If not using mor molagais, ordinary red chilly can be used, but the quantity can be reduced to half. The finished upma can be served by sprinkling some sugar on top.