During summer, due to the heat, lots of stomach disorders occour. This Kanji cools the body and helps in removing all kind of stomach disorders.
Ingredients:
Ragi flour - 2 cups
Butter milk Chilly (More Milagai) - 4 nos
Mustard seeds - 1/4 tsp
Asafodeita - 1/4 tsp
salt to taste
oil - 1 tsp
Butter milk - 3 cups
Curry Leaves - few
Coriander leaves - 1/4 cup finely chopped
Method:
Mix ragi flour with 1 cup of buttermilk, salt and asafodeita thoroughly. Ensure that no lumps are formed. Add oil in a pan, when hot add the mustard seeds and let it splutter. When done add the buttermilk chilly and fry it. When done add the mixed ragi flour to it slowly stirring constantly in low flame. The entire mixture should become a paste form when cooked fully. Decorate it with curry leaves and coriander leaves.
When the entire mixture is not sticky remove from flame. Serve warm by adding the remaining buttermilk. The whole cooking process will take 20 to 30 mins and the quantity is good to serve about 3 to 4 people.
Ingredients:
Ragi flour - 2 cups
Butter milk Chilly (More Milagai) - 4 nos
Mustard seeds - 1/4 tsp
Asafodeita - 1/4 tsp
salt to taste
oil - 1 tsp
Butter milk - 3 cups
Curry Leaves - few
Coriander leaves - 1/4 cup finely chopped
Method:
Mix ragi flour with 1 cup of buttermilk, salt and asafodeita thoroughly. Ensure that no lumps are formed. Add oil in a pan, when hot add the mustard seeds and let it splutter. When done add the buttermilk chilly and fry it. When done add the mixed ragi flour to it slowly stirring constantly in low flame. The entire mixture should become a paste form when cooked fully. Decorate it with curry leaves and coriander leaves.
When the entire mixture is not sticky remove from flame. Serve warm by adding the remaining buttermilk. The whole cooking process will take 20 to 30 mins and the quantity is good to serve about 3 to 4 people.
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