Mahadeva's Bhaga Sasthra
31. Plain Pan Thick Porridge
Ingredients:
```
Rice Flour - ¼ padi Salt - ¼ palam Sour Butter Milk - 3/8 padi Grated Coconut - 2 palam
For Seasoning:
| Ghee Or Sesame Oil | - 1½ palam |
|---|---|
| Red Chillies | - 1/8 palam |
| Mustard | - 3 veesam 3/16 palam |
| Urad Dal | - ½ palam |
| Curry Leaves | - 1/8 palam |
|---|---|
| Asafoetida | - veesam 1/16 r.e |
- 1. Put coarsely ground rice flour in a rust-free vessel. Add powdered salt and sour butter milk to the rice flour and mix well.
- 2. Refer to the 22nd recipe for seasoning and add ghee or sesame oil, red chillies, mustard, urad dal, curry leaves, asafoetida.
- 3. Set aside the asafoetida. Pour the rice flour into the seasoning and stir well with an iron rod continuously so that the flour becomes smooth.
- 4. The butter milk used here should be sour and thick. This dish should be eaten hot.If necessary grated coconut can be added to the butter milk and used.