Serves 2
Ingredients
4 tbsp ragi flour
Half tsp salt
1 cup buttermilk
1 small onion, finely chopped
1-2 green chilies, finely chopped
1 sprig curry leaves
Method
In a small cup, make a slurry of ragi flour with half cup water. Bring 1 cup of water to boil in a pan. Add the slurry and salt with constant stirring. Reduce the heat to low and simmer for 5 minutes until the mixture thickens and the flour is cooked. Whisk in the buttermilk, onions, chilies, and curry leaves. This can be had hot or at room temperature. The porridge will thicken on cooling.
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