Bajra/pearl millet flour / Kambu Maavu 1 cup
Raw rice 1 fistful – cooked
Salt as per taste
Butter milk 2 cups
Pearl onion and Green chilies to taste.
Add enough luke warm water to the flour and make a thick paste. Allow this to ferment, maybe 5-7 hours will do.
Now, to the boiling water…add the paste. Cook them over medium heat, constantly stir the mix. Further add cooked rice as well, plus salt.
Use wooden spatula to check whether it is done. The semi-cooked paste will always be sticky. Make sure that it is not sticky, if so…continue further cooking.
Bring this to room temperature or even cold. Increase the volume by adding well-beaten buttermilk.
Further garnish with chilies and pearl onions.