Ingredients
• 2 tbsp roasted peanut powder
• 1 cup fresh yoghurt
• 1 tbsp rajgira flour
• 1 tsp ghee
• 1/2 tsp cumin seeds (jeera)
• 1 tbsp ginger-green chilli paste
• Rock salt to taste
• 1/2 tsp sugar
• 1 tsp finely chopped coriander to garnish
Method
• Combine the yoghurt, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside.
• Heat the ghee in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger–green chilli paste and saute on a medium flame for 30 seconds.
• Add the peanut powder and saute on a medium flame for another 30 seconds.
• Add the yoghurt-rajgira flour mixture, rock salt and sugar. Mix well and cook on a low flame for 4 to 5 minutes, stirring continuously to prevent any lumps.
• Garnish with coriander and serve hot with rajgira thepla or sabudana khichdi.