Spicy Millet Porridge




10 min


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


Add about 1- 1 ½ cups water to the Dahi. (quantity of water will depend on the quality of flour)

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.



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