Ingredients:
Raw rice - 1 cup
Ural dhal - 2 tablespoon
Fenugreek seeds - 1 tablespoon
Ghee - 2 tablespoon
Cashews - 5 (optional)
Water - 2 cups
Jaggery - 1/2 cup
Wash and soak rice, urad dhal & fenugreek seeds in 1 cup of water for few hours. Grind all 3 in a mixer with the soaked water. The batter should be thin like dosa batter. Keep this aside.
In a saucepan add jaggery and 1 cup of water. Warm up the mixture till jaggery dissolves and strain it in another heavy bottom pan. Heat the jaggery syrup on low flame and stir it continuously while pouring in the ground batter. Keep stirring so that it does not burn. Let the mixture cook for about 5 to 8 minutes.
In a small pan warm up the Ghee and roast the Cashews. You may add this to the cooked porridge and take it off the heat.
This is one healthy breakfast that I disliked in my school days. However now I understand why my mum used to force me to eat this dish. Since it has fenugreek seeds, it cools down my body heat.
Ghee - 2 tablespoon
Cashews - 5 (optional)
Water - 2 cups
Jaggery - 1/2 cup
Wash and soak rice, urad dhal & fenugreek seeds in 1 cup of water for few hours. Grind all 3 in a mixer with the soaked water. The batter should be thin like dosa batter. Keep this aside.
In a saucepan add jaggery and 1 cup of water. Warm up the mixture till jaggery dissolves and strain it in another heavy bottom pan. Heat the jaggery syrup on low flame and stir it continuously while pouring in the ground batter. Keep stirring so that it does not burn. Let the mixture cook for about 5 to 8 minutes.
In a small pan warm up the Ghee and roast the Cashews. You may add this to the cooked porridge and take it off the heat.
This is one healthy breakfast that I disliked in my school days. However now I understand why my mum used to force me to eat this dish. Since it has fenugreek seeds, it cools down my body heat.
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