This is a simple and an easy porridge made with rice flour and sour buttermilk. It is a traditional recipe from Tamilnadu and is served as breakfast or as a snack when cut into slices. In fact they can be had anytime of the day for a light and a healthy meal.
They can be relished as it is but they tastes delicious when had with pickles, coconut chutney, tomato chutney, curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare it.
- 1/2 cup rice flour
- 2 & 1/2 cups buttermilk
- salt to taste
- 1-2 tbsp. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 2 dry red chilies, broken
- 1/4 tsp. asafoetida
- 1 tbsp. chana dal (Bengal gram lentil)
- 1 tsp. split urad dal (black gram lentil)
- 1 sprig curry leaves
- 3-4 green chilies, slit
- 1 tsp. coriander leaves, chopped
- tomato chutney, coconut chutney or idli podi to serve
In a bowl, whisk together rice flour, buttermilk and salt. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and whole dry red chilies. Allow it to splutter.
Add chana dal, urad dal, curry leaves, green chilies and asafoetida. Saute for a few seconds and add the rice-buttermilk mix.
Keep stirring continuously on a medium flame till it gets thick and leaves the sides of the pan.
Garnish with coriander leaves and serve with tomato chutney, coconut chutney or some idli podi (Gun powder) sprinkled over it.
Whisk together rice flour, buttermilk & salt. Keep aside.
Heat oil & temper with mustard seeds, cumin seeds & dry red chilies.
Add chana dal, urad dal, curry leaves, green chilies & asafoetida. Sauté for
a few seconds.
Add rice-buttermilk mix.
Keep stirring till it gets thick & leaves the sides of the pan.
Garnish with coriander leaves & serve with tomato chutney, coconut chutney
or some idli podi (Gun powder) sprinkled over it.
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