Mix the rice flour, buttermilk and water into a thin but not very watery batter.

Then in a kadai, (preferably non-stick) let the mustard and cumin seeds sputter in oil.

Add ginger paste and heeng and allow 2 mins.

Pour the batter into the kadai.

Stir continuously, while it's being cooked.

Close the kadai with a plate when it's in a semi-solid state, for about 1 minute. (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.

Makes a great tiffin and it's very filling and it's low on calories.

You can have pickle with it or some leftover gravy or veggies.

The same procedure can be repeated using a microwave oven too.