Steps
- 1
Combine the bajra flour, curds and 2 cups of water in a deep bowl and mix well using a whisk. Keep aside for 2 hours.
Heat the ghee in a deep non-stick pan, add the asafoetida and sauté on a medium flame for a few seconds. - 2
Add the bajra-curds mixture and salt, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Allow it to cool completely.
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