Jowar Porridge

Ingredients:

• 1/2 cup Jowar flour
• 1 inch Ginger made into paste
• 6 cups Water
• as per taste Salt
• For Tempering-
• 1 tbsp Ghee
• 1 whole dry red chilli
• 1 fistful dried Chana / Bengal Gram

Method:

• First mix the room temperature water, jowar flour, salt and ginger paste. You can start with 3 cups water in this way you don't have to take too big kadai or pan. Bring to a boil about 3-4 cups water and keep it ready to add in between. I added about 3 cups more hot water in between the cooking process.
• After mixing it, put on the flame and cook, stirring it frequently, so that no lumps form, as you see it thickens too much, add a cup of water, in this way add hot water whenever you require.
• When it almost cooked for 15 minutes....lower the flame and prepare for tempering, héat ghee and add the whole dry chilli and then the washed Bengal Gram - which you are going to wash just before adding in the ghee no need to soak...this will help the grams to crackup (the skin). It will hardly take a minute.
• Pour it over the Jowar Porridge and mix well and cook for another 2-3 minutes. Serve hot !!! Bon Appetit!!!