Bhagar millet ½ cup
Water 2 cups
Salt 1 teaspoon
Homemade ghee 2 teaspoons
Curd/yoghurt 1 cup
Asafoetida (hing) 1 teaspoon
Cumin seeds ¼ teaspoon
Coriander leaves, chopped 1 tablespoon
Wash and clean the bhagar millet, and keep it aside.
In a pan, heat 1 cup of water, add salt, 1 teaspoon ghee, bhagar, and mix well. Let it simmer for about 5-6 minutes with the lid on.
Once the bhagar is cooked, mix well and remove from flame.
Take the curd or yogurt in a bowl and beat well with a whisker for about 1-2 minutes. Now, add remaining 1 cup water to the curd, a pinch of salt, and again beat well until it turns frothy. Now, your buttermilk is ready!
Once the bhagar millet has cooled down, add it to the bowl of buttermilk and mix well.
In another pan heat 1 teaspoon ghee, add the cumin seeds and the asafoetida. Add it to the buttermilk mixture along with the chopped coriander leaves.
Your bhagar millet in buttermilk is ready to serve!
Discover effective dieting tips for a healthier you: balanced meals, portion control, hydration, and mindful eating habits for lasting results.