Farali Rajgira Pithla
Farali rajgira pithla is a quick amaranth flour porridge loosened with buttermilk, for fasting days.
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15 mintotal
Prep 5 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
In a bowl, make the batter: combine the amaranth (rajgira) flour, sour buttermilk, the measured water and the rock salt. Whisk until it is completely smooth and lump-free.
Establish a medium heat profile under a heavy-bottomed kadhai, elevating the ghee to a shimmering state.
Add the cumin seeds to the fat and let them crackle. Add the chillies and fry them hard for 10-15 seconds to release their heat into the oil.
10 sec–15 sec
Turn the heat down to its lowest setting. Pour the flour and buttermilk mixture into the pan in a slow, steady stream, stirring continuously with a spatula in your other hand as you go.
Keep stirring without stopping. The heat makes the batter thicken fast, so expect it to come together over the next 4-5 minutes.
4–5 min
Observe the rheology: once it transforms into a highly glossy, dense porridge that voluntarily separates from the interior walls, clap a tight lid onto the vessel. Enforce a 2-minute, low-heat steam to absolutely eradicate any raw starch flavors.
Turn off the heat straight away. Scatter plenty of chopped fresh coriander over the top.
How to tell it's done
A warm, deeply comforting, thick savoury custard-like porridge.
Getting it right
Tip
Like regular besan pithla, rajgira pithla thickens as it cools. Serve it immediately while it's piping hot and semi-liquid.
What to serve it with
Must be served hot with Rajgira Bhakri or Sama rice (Bhagar).
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