Give your little one a delicious alternative to store bought baby food with this subtly flavoured savoury rice flour porridge!
- 1/3 rd cup rice flour
- 3/4 th cup buttermilk * see note for substitute
- pinch of salt or to taste
- 1/8 th teaspoon mustard
- 1/8 th teaspoon green chilli minced or 2 pinches of red chilli powder optional, adjust to taste
- a pinch of asafoetida/hing
- 1 tablespoon ghee
In a bowl, whisk the buttermilk with the rice flour until well blended and lump free.
Heat the ghee or oil in a non stick pan/kadhai/wok and add the mustard. When it stops spluttering add the green chilli or chilli powder, hing and give a quick stir, reduce the heat at this point to prevent the powders from burning.
Slowly pour the buttermilk and rice mixture from one side of the pan to avoid spluttering. Stir continuously to prevent lump formation.
Reduce the heat to low and continue to stir until the mixture thickens and leaves the sides of the pan, almost like a ball of dough. Cover the pan and allow it to cook for half a minute.
Remove from heat and allow to cool slightly. Serve warm with any accompaniment of your choice like chicken or vegetables or dal. You may drizzle a few drops of ghee per serving to make it more tasty.
If you don't have buttermilk, just dissolve 1/4 cup thick curd/yogurt in 1/2 cup of water and whisk it well to remove any lumps. Add salt to taste