Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, bajra kanji (salt porridge). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pearl Millet (Kambu) is good for Health. This is an effective coolant for our body. This also helps in reducing weight. This healthy drink is suitable during.
Bajra kanji (salt porridge) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Bajra kanji (salt porridge) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook bajra kanji (salt porridge) using 4 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bajra kanji (salt porridge):
- Get 1/2 cup Pearl millet/Bajra -
- Make ready 2 cups Water -
- Make ready To taste Salt -
- Make ready As needed Buttermilk -
Ragi porridge is wholesome and filling for breakfast. Since bajra (pearl millet) is gluten-free and is high in magnesium (which means it is good for your heart, blood pressure and even blood sugar), it is a great option for weight control. For the savoury version, add fresh butter to milk and bring it to boil. Then add salt, green chillies and curry paste.
Instructions to make Bajra kanji (salt porridge):
- Soak the kambu for at least 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.Pulse it few times, till they become coarse powder.
- Heat the water in the pressure cooker and bring into boil.Add the grounded kambu and salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame
- Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.
- Once it cooled, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.
- At this time, you can have them as kali with any kulambu as i did here and for the kanji, soak all the kambu kali in the water and let it set aside for overnight on counter top
- No need to refrigerate.On the next morning, take the needed kali in separate bowl along with enough soaked water and mix it well with your hands or whisk until it's smooth without any lumps.
For the savoury version, add fresh butter to milk and bring it to boil. Then add salt, green chillies and curry paste. Mix bajra flour with needed water and salt making sure that there are no lumps. Then add the ground urad dal and mix it well. Add water if needed to get a dosa batter.
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