Directions

1. 1. Wash bajra and soak it in water for 10 minutes.
2. 2. Drain water and hand pound it roughly. Again put it in a mixer and pound into fine rawa consistency, by running it at short intervals.
3. 3. Keep the powder and husk that comes to the top, separately while winnowing. Keep the grit of bajra separately.
4. 4. Pour water, in a heavy vessel. Add salt. When water starts boiling take 1/2 glass of water separately from the vessel, and keep aside.
5. 5. First add bajra grit pieces. Stir occasionally. When it is cooked 3/4th, add the powder and husk which is kept separately. If more water is required add 1/2 glass hot water which was kept separately.
6. 6. Cover with lid and keep it in reduced flame. When bajra is cooked properly it gets a shine. At that time remove from fire (touch with wet finger, gruel should not stick to fingers).
7. 7. Allow it cool thoroughly and prepare big balls. Serve with suitable sambar.