Millet Soup (Bajra Raab)
- 2 Tbsp millet flour bajra
- 2 tsp oil divided
- ½ cup yogurt
- ¼ tsp mustard seeds rai
- ¼ tsp cumin seeds jeera
- ⅛ tsp turmeric haldi
- ½ tsp ginger finely shredded
- 8 curry leaves
- 1 Tbsp cilantro finely chopped
- 1 tsp inexperienced chili thinly sliced optionally available.
- ⅛ tsp black pepper
- ¾ tsp salt
- 2 ½ cup of water
-
In a small pan over low medium warmth add 1 teaspoon of oil with millet flour and dry roast for about 2 minutes, the flour may have a lightweight aroma, flip off the warmth, and take away roasted flour from pan. Word: millet flour needs to be at room temperature earlier than including to yogurt.
-
Take yogurt in a bowl and add the water slowly to make lump free batter.
-
Warmth 1 teaspoon of oil in a saucepan over low medium warmth, oil needs to be reasonably scorching add mustard seed and cumin seeds as seeds crack add turmeric, curry leaves, ginger and cilantro and stir.
-
Add yogurt combine, hold stirring until it involves a boil. Decrease the warmth and add millet flour, stir ensuring no lumps. Let it boil for about 5 minutes stir often.
-
Add salt, black pepper and inexperienced chilies, let it cook dinner for 2-3 minutes.
-
Serve Millet Soup scorching.
Initially posted 2020-12-04 15:13:38.
