Step-by-Step Instructions

1. 1.Prepare the Ragi Batter

   In a bowl, add 1 cup ragi flour. Then, add 1 cup buttermilk (ensure it's not sour) and whisk well to combine. The mixture will be thick. Add 1/2 cup water and whisk again until smooth. Cover the bowl with a plate and let it rest for 10 minutes.

2. 2.Prepare the Spice Paste

   In a mortar, add 2-3 green chilies, 1 inch chopped ginger, and 5-6 garlic cloves. Pound them into a coarse paste.

3. 3.Prepare the Tempering

   Heat 1 tbsp oil in a small pan on medium heat. Add 3/4 tsp mustard seeds, 3/4 tsp cumin seeds, 1/2 tsp fenugreek powder, 1.5 tsp white sesame seeds, a pinch of asafoetida, and 10-12 curry leaves. Sauté until fragrant.

4. 4.Sauté Aromatics and Vegetables

   Add the prepared coarse spice paste (ginger, garlic, green chili) to the pan and sauté for a minute on low flame. Add 1/4 tsp turmeric powder and 2-3 tbsp roasted peanuts. Stir well. Then, add 1/2 cup grated carrot and 1/3 cup chopped capsicum. Mix everything and add 1/3 cup water. Cook for 1 minute until vegetables are slightly tender.

5. 5.Combine with Ragi Batter and Cook

   Pour the rested ragi batter into the pan with the sautéed vegetables. Stir continuously to combine everything. Add salt to taste. Keep stirring as the mixture starts to thicken. If it becomes too thick, add 1 cup of water and continue stirring. Cook on medium-low heat, stirring constantly, until the mixture thickens to a halwa-like consistency and leaves the sides of the pan.

6. 6.Finish and Serve

   Once the ragi mixture is thick and cooked (around 05:38), turn off the heat. Add a handful of chopped coriander and mix well. Serve hot.

7. 7.Prepare Optional Final Tadka

   For an optional final tadka, heat 1 tsp ghee in a small tadka pan. Add 1/2 tsp mustard seeds, 1/2 tsp split Bengal lentils, 1/2 tsp husked black gram, 1 slit green chili, and 4-5 curry leaves. Sauté until fragrant and lentils turn golden. Pour this tadka over the served Ragi Nashta.