Ingredients:

• 3 cups – slightly sour buttermilk
• 2 tbsp – gram flour
• 1 tsp – Wheat flour
• 1/4 tsp – clove-cinnamon powder (or use whole)
• 1 Bay Leaf
• a few Methi leaves
• 1 tsp each of cumin and Mustard Seeds
• 1 stalk Curry leaves
• 2 whole Red Chillies
• 1/2 Red Chilli (crushed)
• salt to taste
• 1/2 tsp – Sugar
• 1 tbsp – Ghee
• 2 pinches asafetida
• 1/4 tsp – Turmeric
• chopped Coriander leaves

Method:

1. Mix flour and buttermilk well with a hand mixer or whipper. Strain.
2. Heat ghee in a saucepan, add cumin and mustard seeds, bay and methi leaves, whole chilli and buttermilk.
3. Stir continuously, adding crushed chilli, salt, sugar, turmeric and asafoetida.
4. Allow to come to boil before you stop stirring.
5. Allow to simmer on low heat, stirring occasionally, till the ghee floats to the top and the mixture does not taste raw.
6. Serve piping hot, garnished with coriander leaves.

Recipe courtesy of Sify Bawarchi