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Thari Rava – ½ cup
Shallots – 3
Ghee – 1 ½ table spoon
Salt – as required
Coconut milk (onnam pal ) thick milk – ¾ cup, randam pal ( medium thick milk) – 2 ½ cup

Method of preparation

Take a pan. Heat ghee and put the rava into it and roast. When the raw smell goes off, add the randam pal and boil. When it gets cooked and It get thickened, add the onnam pal and remove it from the stove. heat the ghee and fry the shallots into it. then add this fried shallots into the kanji. Before it get thickened add the required salt. If it gets more thickened can add little more water and can serve hot.

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