Farali Rajgira Pithla

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.