- Sprouted Moong – 3 tablespoons
- Parboiled Rice – 2 tablespoons
- Ragi Flour – 1 teaspoon
- Milk – 1 cup
- Sugar – 2 teaspoons
- Cardamom Powder – a pinch
In a kadai add the sprouted moong and dry sear till it is hot to touch. At that point expel the substance to another compartment.
In a similar kadai include the parboiled rice and broil till it turns out to be light dark colored. Evacuate and cool it.
Put both the fricasseed grew moong and rice in a mixie and granulate it to a fine powder.
Add ragi flour to this and blend it altogether and keep aside.
Bubble some water and include the above flour gradually mixing consistently, keeping the stove on medium fire. Inside couple of moments it will wind up plainly strong.
Decrease the warmth to least and include bubbled drain. Blend well and turn off the stove. Include sugar and cardamom powder, blend well and serve.
Note: In the event that you don’t need it sweet, at that point cook the flour as above and cool it. At that point include some buttermilk, two squeezes of salt and pepper powder and serve.
In both the ways, it is extremely filling and solid porridge.