2-tbsp Bengal gram flour,
2-cups sour butter milk,
1-tbsp jaggery (optional),
1-tbsp cumin seeds,
7-8 curry leaves,
2-tbsp green chilli, garlic and ginger past,
Salt to taste,
Coriander leaves for garnish.
Step 1: Mix Bengal gram flour and butter milk finely. Take care that lumps are not formed.
Step 2: Heat the pan in medium flame and add cumin sedds, curry leaves and past in it.
Step 3: Then add prepared butter milk in it.
Step 4: Cook until they are bubbling.
Step 5: Then add salt and jaggery in it.
Step 6: Turn off the flame and garnish with coriander leaves.
Serve hot with roti, curry, rice and papad.