INGREDIENTS
100 g bajra flour, 40 g bajra, crushed, 300 ml curd, 250 ml water, ½ tsp red chilli powder, salt to taste
METHOD
• Roast the crushed bajra into a sauce pan and keep it aside.
• Beat the curd and water into a mixing bowl with a whisker until smooth and the buttery froth coming on top. Add bajra flour and roasted bajra and whisk until smooth.
• Heat the mixture in a sauce pan on low heat for 20 minutes until cooked.
• Sprinkle with red chilli powder on top and serve hot.
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