Coconut and Lemon Bajra Riso Recipe

Team Foodhall
  1. In a pan, heat ghee and add asofotida and temper with cumin seeds. Let the cumin seeds crackle and then add finely chopped ginger, green chili chopped.
  2. Drain the pearl millet and coarsely grind in a grinder and add to the cooker and mix well with the green moong lentil & add 4 cups of water.
  3. Season with salt and mix well. Cover the pan with lid and cook on high flame for first whistle. Then reduce the flame and cook for 5 minutes.
  4. Cool a bit and add coconut milk to the Bajra Riso, cook on slow flame and adjust seasoning.
  5. Once cooked well, add fresh coriander and ghee & mix. Garnish with freshly chopped kaffir lime leaves & more coriander on top & serve.

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