RICE-TAMARIND UPMA GETS A WESTERNIZED MAKEOVER!
Rice flour, Buttermilk, Kefir, Goat Cheese, Tamarind pulp, Mustard seeds, Chana dal, Urad dal, Red chili flakes, Asafoetida (hing), Curry leaves, Chives.
1. Roast 1 cup of rice flour in a non-stick pan over medium heat, mixing continuously till the flour attains a very light brown hue. (Note: Do not stray from the stove, the flour will burn!)
2. In a big pitcher, add ½ cup of kefir, 1 cup of buttermilk, 1 cup of water, 2 tablespoons of tamarind pulp, 1 teaspoon of hing, salt to taste. Cover and keep aside for an hour.
3. Whisk 2 tablespoons of room temperature softened goat cheese with a little bit of buttermilk till it is smooth and dropping consistency.
4. Add this to the liquid mixture in the pitcher and mix well.
5. Slowly add the roasted rice flour to the pitcher and whisk well to ensure that there are no lumps.
6. Heat ¼ cup of oil in a large wok (I use sesame oil which is traditional for this upma and flavorful).
7. Add 2 tablespoons of mustard seeds.
8. When they begin to splutter, add 2 tablespoons each of chana dal and urad dal, saute till they get light brown.
9. Add 1 tablespoon of red chili flakes.
10. Reduce the heat and slowly add the rice flour-buttermilk-cheese mixture. Add a few curry leaves as well. Keep whisking slowly over medium heat.
11. Slowly the upma will cook and start to leave the sides of the wok.
12. Turn off the heat and allow it to rest for 5-6 minutes.
13. Take a large baking sheet and grease it with cooking spray.
14. Spread the upma slowly in an even layer on the sheet, use a spatula to smooth the top.
15. After the upma has completely cooled, use a sharp knife to cut it into bite-sized squares and serve with spicy coriander-mint chutney.
FOR THE PRESENTATION SHOWN IN THE PICTURE:
1. Follow steps 1- 12.
2. After the upma cools down, roll it into small marble-sized rounds and place them inside a scoop chip.
3. Mix 1 tablespoon of green apple pickle (look for the recipe under chutneys/pickles album) with 3 tablespoons of sour cream.
4. Top each of the upma filled chip with a dollop of the dip.
5. Garnish with finely chopped chives.