Spicy Millet Porridge
If you are looking to add healthy Millets to your diet, here’s a spicy porridge made with Grandma’s original Super grain- Jowar (Sorghum). Jowar flour is cooked in refreshing Sarda Farms Dahi & tempered with spices,to make this flavourful porridge that can be served for breakfast or as a gluten free light meal. For a variation you can use Rice flour, wheat flour (atta) or Ragi (finger millet) flour too instead of Jowar.
- ¼ cup freshly milled Jowar (Sorghum) flour
- 1/3 cup Sarda Farms Dahi
- 1 tablespoon oil
- ¾ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon hing (asafoetida)
- 1 teaspoon salt (or as required)
- ½ teaspoon sugar
- 1 small onion , chopped
- 2 garlic cloves minced
- 2-3 green chillies, chopped (or as required)
- 1 tablespoon roasted groundnuts, coarsely crushed
- 8-10 curry leaves
- Fresh chopped coriander leaves for garnish
Run this together with Jowar flour, salt, & sugar in a mixer (or whisk with hand) till it blends well.
Heat oil in a pan/wok on medium heat.
Add the mustard seeds.
Once they crackle add the cumin seeds.
Add onion and garlic and sauté till the onion turns translucent
Add hing, green chillies and curry leaves.
Stir and gradually add the dahi- jowar flour mixture.
Stir and cook on low flame till it thickens to a porridge consistency. (about 2 minutes)
Add the crushed peanuts and mix.
Serve hot garnished with coriander leaves.