3 cups Slightly soured buttermilk
2 tablespoons Gram flour
1 teaspoon Wheat flour
¼ teaspoon Clove/cinnamon pwd, (or use whole)
1 Bayleaf
Few grains methi leaves
1 teaspoon Cumin & mustard seeds
1 stalk curry leaves
2 whl red chilles
½ Red chilli crushed
Salt to taste
½ teaspoon Sugar
1 tablespoon Ghee
2 pch asafoetida
¼ teaspoon Turmeric
Chopped coriander
Procedure:
Step 1 Mix flour and butter milk well with a hand mixer or whipper. Strain.
Step 2 Heat ghee in a saucepan, add seeds, leaves, whole chilli and buttermilk.
Step 3 Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida.
Step 4 Allow to come to boil before you stop stirring.
Step 5 Allow to simmer on low heat stirring occasionally till the ghee tends to float on top and the mixture does not taste floury.
Step 6 Serve piping hot garnished with coriander.
