Bajra kanji (salt porridge)
Bajra kanji (salt porridge)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, bajra kanji (salt porridge). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Bajra kanji (salt porridge) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Bajra kanji (salt porridge) is something which I’ve loved my whole life. They’re fine and they look fantastic.

When you have bajra flour (Bajri in Marathi, Gujarathi, Rajastani, Sajje in Kannada, Sajjalu in Telugu, Kambam in Malayalam, Kambu in Tamil Courtesy: Wikipedia) at home, its really handy to make easy breakfasts with it, like this kambu kanji. My instant Kambu dosai is one of my regular quick fixes these. Pearl Millet (Kambu) is good for Health.

To get started with this recipe, we have to prepare a few ingredients. You can cook bajra kanji (salt porridge) using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Bajra kanji (salt porridge):
  1. Make ready 1/2 cup Pearl millet/Bajra -
  2. Prepare 2 cups Water -
  3. Make ready To taste Salt -
  4. Take As needed Buttermilk -

Ragi porridge is wholesome and filling for breakfast. I like the sweet version more and hubby likes this salted ragi. Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji.

Instructions to make Bajra kanji (salt porridge):
  1. Soak the kambu for at least 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.Pulse it few times, till they become coarse powder.
  2. Heat the water in the pressure cooker and bring into boil.Add the grounded kambu and salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame
  3. Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.
  4. Once it cooled, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.
  5. At this time, you can have them as kali with any kulambu as i did here and for the kanji, soak all the kambu kali in the water and let it set aside for overnight on counter top
  6. No need to refrigerate.On the next morning, take the needed kali in separate bowl along with enough soaked water and mix it well with your hands or whisk until it's smooth without any lumps.

When eaten as plain rice congee. Open the cooker, add in salt and mix well. Transfer the mix to a big plate, cool it lightly. Dip your hands in water and shape the mix into balls. When making koozh, take the ball, mash it lightly with your hands, pour the water in which it was soaking.

So that is going to wrap it up for this special food bajra kanji (salt porridge) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!