A gluten free, vegan spin on the traditional South Indian recipe - Upma. Serve with banana and sugar (optional). Though Upma is typically served as breakfast, you can serve this as a meal anytime of the day.
1. Cooking time is approximate and depends on the water content in the batter and how crispy you would like the pieces to be.[br]2. Initially big chunks will be formed and it would be a little hard to break the pieces, but as the water evaporates, you will find it easier to do this.[br]3. Use a well seasoned pan or a non-stick pan to cook the batter. [br]4. I always use fresh/frozen-thawed shredded coconut for garnish.[br]5. This upma is best served with banana because that is the best combination and this upma is not as soft as the regular South Indian upma (if your are familiar with it).