Millet Soup

Nutrition values are AI-estimated based on ingredients.

• Approximately 1 cup of plain white curd (dahi)
• About 1 cup of water
• Roughly 1/2 cup of millet flour (bajra atta)
• A pinch of salt
• About 1-2 tablespoons of ghee (clarified butter)
• Approximately 1 teaspoon of whole cumin seeds (jeera)
• 1-2 green chilies, chopped into small pieces
• A handful of fresh curry leaves

1. 1Pour about 1 cup of white curd into a wooden mixing bowl.
2. 2Add approximately 1 cup of water to the curd in the bowl.
3. 3Add about half a cup of millet flour (bajra atta) and a pinch of salt to the curd and water mixture.
4. 4Use a whisk to thoroughly mix all the ingredients until a smooth, lump-free, thin batter is formed.
5. 5Place a black non-stick kadai (wok-like pan) on a gas stove over a medium flame.
6. 6Pour the prepared millet batter into the hot kadai.
7. 7Continuously stir the mixture with a wooden spoon as it heats up, preventing lumps and sticking.
8. 8Bring the mixture to a boil until it thickens into a porridge-like consistency, characterized by small bubbles forming on the surface.
9. 9Concurrently, heat a small metal tempering pan (tadka pan) on another burner.
10. 10Add about 1-2 tablespoons of ghee to the tempering pan.
11. 11Once the ghee is hot, add approximately 1 teaspoon of cumin seeds and allow them to splutter.
12. 12Immediately after, add chopped green chilies and a handful of curry leaves to the ghee, frying briefly until aromatic and slightly crispy.
13. 13Pour the hot tempering (tadka) directly into the simmering millet soup in the kadai.
14. 14Stir the tempering into the soup to evenly distribute the flavors.
15. 15Pour the finished Bajre Ki Raab from a ladle into small, rustic, reddish-brown terracotta cups/bowls.
16. 16Garnish the final dish with some of the tempering components, including green chilies, curry leaves, and cumin seeds.

These instructions are our analysis of the original video. Watch on YouTube →