Follow these steps for perfect results
Buttermilk
Rice flour
Salt
Mustard seeds
Green Chilli
chopped
Ginger
chopped
Curry leaves
Asafoetida (hing)
Heat buttermilk in a saucepan and bring to a boil.
Slowly add rice flour while whisking continuously to prevent lumps.
Continue whisking until the porridge thickens.
Heat oil in a small kadai or pan.
Add mustard seeds, green chili, and ginger; allow mustard seeds to splutter.
Add curry leaves and asafoetida; let them crackle for a few seconds.
Pour the tempering over the porridge.
Serve hot.
Expert advice for the best results
Roasting the rice flour lightly before adding it to the buttermilk can enhance the flavor and prevent lumps.
Adjust the amount of green chili based on your spice preference.
Ghee can be used instead of oil for tempering, adding a richer flavor.
Everything you need to know before you start
5 mins
Buttermilk can be prepared in advance.
Serve in a bowl, garnished with a sprig of curry leaves and a drizzle of ghee.
Serve hot for breakfast or a light meal.
As mentioned in Original Recipe.
Discover the story behind this recipe
A traditional and simple Maharashtrian breakfast dish.
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