Producer: Priyanka Das Editor: Aparna Singh
1/4 cup rajgira (amaranth) flour 1 1/2 cups curd 2 tbsp sugar Rock salt (sendha namak) to taste 2 tsp ghee 1 tsp cumin seeds 1 tsp grated ginger 3 sliced green chillies
Combine the curd, rajgira flour, sugar and rock salt in a deep bowl and mix well using a whisk.
Add 2 cups of water and mix well. Keep aside.
Heat the ghee in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds.
Add the prepared curd-rajgira flour mixture, mix well and cook on a medium flame for 7 minutes, while stirring continuously.
Lower the flame and cook for 2 to 3 more minutes, while stirring occasionally.
You can serve it hot with samo khichdi.