Ingredients

The following ingredients have 4 Servings
  • Kambu / Bajra / Pearl Millet – ½ cup
  • Raw rice – 1 tbsp
  • Thick Buttermilk – ½ cup
  • Salt

Instruction

  • Dry roast the kambu/bajra/pearl millet along with raw rice for few mins or until the rice starts to double in size.
  • Remove it to a plate, bring it to room temperature.
  • Blend the roasted grains together in a blender to a fine powder for 5 mins.
  • Sieve the flour in a bowl or paper.
  • Again transfer the leftover solid pieces to the blender and continue blending. Sieve the flour in a bowl or paper.
  • Take 3 tbsps of grounded flour in a heavy bottomed vessel, pour in a litre of water and keep in medium flame.
  • Keep on stirring every now and then, else lumps would be formed.
  • It starts thickening in 15 mins, continue stirring until it becomes thick and appear glazzy.
  • Remove from fire and transfer it to a bowl and bring it to room temperature.
  • Pour in the buttermilk along with required amount of salt and mix them well.
  • Serve with green chilies, onion and koozh vadam or Dry fish curry. I have accompanied with green chilies.