Roasting the Jowar Flour
Over a medium flame, dry roast the jowar flour till it starts to change colour.
Remove into a plate and set aside to cool.

Making the Jwaaricha Peethacha Upma | Jowar Flour Upma

In a pan, heat the oil.

Add mustard seeds and wait till they splutter.

Add udad dal and fry till light brown.

Add turmeric, asafoetida, and curry leaves.

Mix well.

Add the peanuts and stir-fry till the peanuts start to pop.

Add the roasted Jowar flour and stir-fry for 5 minutes,

Add red chilli powder, salt, and water.

Mix well. Ensure there are no lumps.

Cover and let cook for 5 to 7 minutes. Check occasionally and mix. 

Add buttermilk and mix well.

Cook and cover for 3 to 5 minutes.

Turn off the heat. 

Cover and let the Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) rest for 5 to 7 minutes.

Mix once and garnish with fresh coriander.

Serve the Jwaaricha Peethacha Upma (Jowar Flour Upma) with some Dahi on the side.