1/4 cup ragi flour
1/2cup water
1/2 cup buttermilk
Salt to taste
To temper:
1/2 tsp til oil
1/2 tsp mustard seeds
4-5 curry leaves
Method:
Heat the water, add some water to the flour to make a paste. Add the paste to the water, and cook with constant stirring till the paste turns shiny.
Blend buttermilk, ragi paste and salt in a mixer till smooth.
Heat the oil, and temper with mustard seeds and curry leaves. Pour over the ragi-buttermilk.
Serve chilled.
You can replace the cinnamon with cardamom powder.
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