Ingredients

• Rice flour - 2 cups
• Buttermilk - 2 cups
• Water -2 cups
• Salt - 1 tsp
• Mustard -1/4 tsp
• Cumin seeds -1/4 tsp
• Ginger paste - 1/4 tsp
• Perungayam (hing) - 1 pinch
• Kadalaiparuppu (Bengal gram) - 1/4 tsp
• 5 - mor molagai (green chillies dipped in buttermilk and dried in the sun ) or red chillies
• Cooking oil - 2 tsps

How to Make Mor Kali (buttermilk upma)

• Mix the rice flour, buttermilk and water to form a thin but not very watery batter.
• Then in a kadai (preferably non-stick), add the mustard and cumin seeds and let them splutter in oil.
• Add ginger paste and hing and mix it in the kadai for 2 mins.
• Add mor molagai or red chillies and fry it for another 3 mins.
• Pour the batter into the kadai.
• Stir continuously, while it's being cooked.
• Cover the kadai when it's in a semi-solid state, for about 1 min (any longer and it'll stick to the kadai.)
• Stick a toothpick into the upma - if it's done, the toothpick will come out clean.