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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bajra kanji (salt porridge). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bajra kanji (salt porridge) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Bajra kanji (salt porridge) is something that I’ve loved my whole life.

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 begin with this particular recipe, we must prepare a few components. You can have bajra kanji (salt porridge) using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Bajra kanji (salt porridge):
  1. Get 1/2 cup Pearl millet/Bajra -
  2. Make ready 2 cups Water -
  3. Prepare To taste Salt -
  4. Make ready 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 with this exceptional food bajra kanji (salt porridge) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!