40-50 ml Desi Ghee
Pinch of asafoetida (optional)
1 tsp mustard seeds
1/2 tsp cumin seeds
6-7 fresh curry leaves
1/3 red onion – finely chopped
2-3 green chilies (less or more depending on your tastebuds)
1 tsp finely chopped ginger
200 – 220 gms almond flour
2 tsp desiccated coconut
Salt to taste
1/3 tsp black pepper powder
1/3 tsp red chili powder
1 cup water
handful of chopped coriander
1 tsp fresh lemon juice
Heat Desi Ghee in a pan and let it melt.
Add a pinch of asafoetida, mustard seeds, cumin seeds and curry leaves. Let them crackle.
Add chopped onion and green chilies and cook for roughly 2 mins, or until the onions are translucent.
Add chopped ginger and cook for just a minute.
Add almond flour and desiccated coconut. Mix well.
Lower the heat and add salt, black pepper powder and cayenne pepper powder. Let it cook on low heat for 2-3 mins while stirring ocassionally.
Add a cup of water and mix well. Let it cook till your upma reaches your desired consistency (3 mins roughly).
Switch the flame off.
Add chopped coriander and lemon juice. Mix well and its ready to be devoured:)