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Ingredients:
1 cup cornflakes; coarsely ground to powder,
2 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 long green chilli; chopped,
8-10 curry leaves,
1 onion; chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt and sugar to taste,
1 tsp lemon juice,
Oil for tempering,
Water,
Chopped coriander leaves to garnish.

Method:
Dry roast the cornflakes powder on low flame till its fragrant. Then heat a oil in a pan. Add mustard seeds, let them splutter and then add curry leaves, green chillies and onion. Cook till onion is soft and pinkish. Then add asafoetida, turmeric, red chilli powder, fry for a minute. Then add the roasted corn powder, mix well. Add sugar and salt, warm water enough to cover the mixture (do not add excess water, else the upma would become sticky, you can add more water if required later after checking) , mix, cover and cook for 2-3 minutes. Uncover, mix and remove. Garnish with chopped coriander leaves and serve.