• 3 tbsps Finger Millets Flour

  • 3 tbsps Groundnuts

  • 3 tbsps Little Millet/Foxtail Rice (soaked for two hours)

  • 3 tbsps Red Gram

  • 1/2 tsp Cumin Seeds

  • 1/2 tsp Coriander Seeds

  • 1 Sprig Curry leaves

  • 4 – 5 Garlic

  • 1 Green Chillies chopped

  • 1/2 Bunch Amaranth leaves

  • 400 ml Water

  • 1 tsp Ghee

  • Himalayan Rock Salt – To taste


  1. Mix the Finger Millets flour with 100ml Water, ensuring there are no lumps and set it aside.

  2. Add Groundnuts, Red Gram, Cumin Seeds, Coriander Seeds, Curry leaves and Garlic one by one, roast on a low flame, and set aside until cool.

  3. Once it is cool, grind it to a coarse powder in the mixie,

  4. Boil 300 ml Water for the Porridge and add Cumin Seeds and the Little Millet Rice, soaked for two hours, chopped Green Chilies and chopped Amaranth leaves and let it cool on a low flame for 3-4 minutes.

  5. Then add the Finger Millet dough and cover and cook until it comes together.

  6. Once it thickens, add the Groundnut Powder and Rock Salt to taste, mix well and cover and cook for 3-4 minutes on a low flame

  7. Add 1 tsp of Cow Ghee and 1/2 a Lemon juice and mix well and serve hot.

  8. This Porridge is delicious even without any accompaniment. But tastes excellent with Curds or Raita.

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