1. Heat ghee in a half padi rice holding capacity vessel. Refer to the 22nd recipe for seasoning and add, mustard, urad dal, cumin, asafoetida and curry leaves.
2. Add cracked wheat to the seasoning and stir well. After it is fried to golden brown and the aroma of the ghee spreads, add powdered salt to the cracked wheat. Take sour butter milk in a cup in the left hand and pour it little by little in the dish, also stirring continuously with the right hand. After all the buttermilk is poured, keep it on slow fire for 5 minutes and set aside for use.
3. Some people may just use water instead of butter milk. But using butter milk is best and it should be thick and not watery.