Ingredients

The following ingredients have 6 Servings
  • 1/2 cup Ragi Flour
  • 3 cups Water
  • Salt to taste
  • 2 cups Buttermilk
  • 2 tsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Hing
  • 5-6 Curry Leaves (Chopped)
  • 1 Green Chilli (Chopped)

Instruction

  • Dry roast the ragi flour for 8-10 minutes on low heat until slightly browned.
  • Mix ragi flour and water in a pan.
  • Mix well using a whisk to make smooth mixture.
  • Keep the pan on heat and cook the mixture until it thickens, approximately 3-4 minutes.
  • Keep stirring continuously.
  • Remove the pan from heat and cool the mixture.
  • Add salt and buttermilk and mix well.
  • Add more water or buttermilk if the kanji is too thick for your liking.
  • Heat oil in a pan.
  • Once the oil is hot, add mustard seeds, hing, curry leaves and green chilli and let them crackle for a few seconds.
  • Pour the tempering over the kanji.