Jowar Flour Kathiyawadi Khichu – Tangy & Spicy with Buttermilk – Healthy Gluten-Free Breakfast

Ingredients

• 1/2 cup Jowar flour (Sorghum flour)
• 1/2 cup sour curd (yogurt)
• 1 1/2 cups water
• 1/2 tsp white sesame seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger-green chili paste
• 3 curry leaves
• 2 tsp finely chopped fresh coriander
• 1 tsp ghee
• 1/2 tsp peanut oil
• 1/2 tsp pickle masala (achar masala)
• 1/2 tsp salt
• 1/4 tsp turmeric powder

Steps

1. Place the Jowar flour in a bowl. Take the sour curd and mix it with water to prepare buttermilk.
2. Now, thoroughly mix the sorghum (jowar) flour into the buttermilk using a whisk. Add salt and turmeric powder, and mix well again.
3. Heat ghee in a pan and add asafoetida (hing), cumin seeds, white sesame seeds, ginger-chili paste, and curry leaves. Sauté well. Now, slowly pour the sorghum flour and buttermilk mixture into the pan.
4. Cook over medium heat, stirring continuously; pay close attention to ensure no lumps form and the mixture does not stick to the bottom of the pan.
5. Once it begins to thicken, reduce the heat to low, cover with a lid, and cook for 3 to 5 minutes. Stir occasionally during this time. Turn off the heat once the mixture thickens. Garnish with chopped fresh coriander. The piping hot Khichu is ready to serve.
6. Drizzle some peanut oil over the Khichu and sprinkle with spicy pickle masala. It tastes delicious. Enjoy it while it is piping hot; it is not as enjoyable once it cools down.