By Devi Poojari
July 13, 2023
Traditionally made with rice flour, this high calcium variation made with ragi millet is a healthy breakfast that is also substantial and different from the usual morning fare.
¼ cup ragi flour 3 tablespoons rice flour 2 green chillies, chopped 3-4 tablespoons yoghurt 1 + ¼ cup water 2 tablespoons peanut oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds 1 pinch asafoetida Salt, to taste
Combine the ragi and rice flours in a bowl, along with the yoghurt, salt and water.
Mix well into a thick slurry and set aside.
Heat the oil in a pan and temper the mustard seeds, cumin seeds, asafoetida and green chillies.
As it splutters, add the thick slurry to the tempering and begin to cook the mixture on a low flame, stirring constantly.
Continue to cook for five minutes and take a tiny bit of the mixture to plop into some water.
If the mixture holds together, turn off the flame and serve hot.
In case the mixture separates in water, cook for an additional 2-3 minutes and check again.