Ingredients
Nachani flour / finger millet flour 1 cup
Curd 1/2 cup
Crushed garlic cloves 2 tsp
Cumin seeds 1 tsp
Water 3-3.5 lit
Buttermilk 1 lit
Salt to taste
Method
Add curd to the nachani flour and make a smooth paste. If require add 2-3 tbsp water. Keep it for fermentation for min 6 hrs.
Then heat water in a big pan, after water boils add cumin seeds, crushed garlic cloves & salt. Stir well. Let it boil for 5 min. Then add 1/2 cup of same boiled water to the bowl containing fermented nachani, stir and then pour in the pan slowly. Stir well so that no lumps are formed. Let it cook for 7-8 min.
Allow it to cool. Then add buttermilk. Chill in refrigerator and enjoy.
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