• 500 g- Bajri (whole )/Millet grains
• 100 g -Semolina (Suji)
• 100 g-Ground nuts
• 100 g- Arhar (Toovar) Dal
• 100 g- Chana Dal
• 1 inch Ginger
• 6-7 -Green Chilli
• 1 tsp -Turmeric
• 1 tsp- Mustard Seeds
• 1 pinch -Asafoetida
• Salt to taste
- Soak 500 grams bajri in 3 cups of water or till just immersed. Keep it for 2-3 hours. Strain the water. Spread the bajri on a cloth for about 2 hrs to dry. Rub it with the cloth to dry it further. It should get absolutely dry.
- Grind it in a dry grinder to get coarse flour (for few seconds).
- Sieve this flour through 3 separate type of sieves –
- First, through a very fine sieve to get a fine flour. Put the remaining through a little bigger sieve to get flour of a medium coarse texture. The remaining flour in the sieve is the coarsest. Mix this coarsest flour with the arhar dal, chana dal, groundnuts and 2 liters of water. Pressure Cook for 3-4 whistles.
- Meanwhile, boil the medium fine flour with approx. 2 litres of water till done (do not Pressure-cook). Press a spoonful of it between fingers to find out if done. Should press easily.
- Now mix this with the pressure cooked mixture.
- Lastly, add the fine bajri flour slowly in the mixture. Stir constantly to avoid lump formation.
- Add green chilli, ginger, salt, and turmeric.
- Heat a little oil in a small wok. Add the seasoning. When mustard seeds splutter, add it to the mixture.
Recipe courtesy of Yogini Shah