Barnyard Millet Buttermilk Rice (Maheri)
Ingredients
Pre-soaked barnyard millet – ½ cup
Buttermilk – 2½ cups
Ghee – 2 tsp
Mustard seeds, curry leaves, green chilli – for tempering
Salt – to taste
Buttermilk – 2½ cups
Ghee – 2 tsp
Mustard seeds, curry leaves, green chilli – for tempering
Salt – to taste
Method
1. Cook the millet in water until fully soft, then drain.
2. Stir the cooked millet into the buttermilk and mix until well combined.
3. Heat ghee, temper mustard seeds, curry leaves and green chilli, and pour over.
4. Cover briefly to let the flavours settle, then mix again.
5. Serve chilled or at room temperature — a cooling, probiotic-rich meal.
2. Stir the cooked millet into the buttermilk and mix until well combined.
3. Heat ghee, temper mustard seeds, curry leaves and green chilli, and pour over.
4. Cover briefly to let the flavours settle, then mix again.
5. Serve chilled or at room temperature — a cooling, probiotic-rich meal.
Made with Pre-Soaked Barnyard MilletShop the millet used in this recipe
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