Ragi / Finger millet flour – 4 tbsp
Water – 3 cups
Buttermilk – 4 and ½ cups
Salt to taste
Roasted cumin powder – ¼ tsp
Heeng / Asafoetida – ¼ tsp
Curry leaves – 10-12
Onion – 2 tbsp ( chopped )
Fresh coriander for garnishing – 1 tsp ( chopped )
1.Heat 2 and ½ cups of water in a pan.
2.Mean while, mix ragi flour in the remaining ½ cups of water.
3.Make sure their are no lumps in the mixture.
4.Once the water comes to a rolling boil, slowly add the ragi mixture in the boiling water.
5.Cook for 2-3 minutes, stirring continuously to avoid formation of lumps.
6.Remove the pan from heat and let this mixture cool completely.
7.Take buttermilk in a pan and add salt, cumin powder, heeng and curry leaves to it.
8.Slowly add the cooled ragi mixture in buttermilk and whisk nicely.
9.Add onion and mix well.
10.Chill for a few hours before serving.
11.Garnish with fresh coriander.