|Ragi flour||3 Tablespoon|
|Sour curd/Plain curds||1 Cup (16 tbs)|
|Moong sprouts||3⁄4 Cup (12 tbs)|
|Oil||1 Teaspoon (For Seasoning)|
|Red chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Grated ginger||1 Tablespoon|
Beat the yogurt well and mix in the ragi flour.
Add about 5 cups water, mix well and set aside.
Meat oil in a thick bottomed pan and place the mustard in it.
When it splutters add the asafoetida, cumin, turmeric and stir fry.
Add the curry leaves and ginger and fry for 30 seconds.
Add the ragi flour in yogurt mixture and stir well.
Add the red chillie powder and let it cook for about 5 minutes.
Do not if cover the pan or the liquid will boil over.
Ragi takes a little longer than chick peas flour to cook, so stir occasionally and let it cook till it starts to thicken.
Add more water if required and then add the mung sprouts and salt.
Cook for a couple of minutes more and take oil flame.
Garnish with fresh coriander and serve hot with either rice or rotis.
This kadhi tastes better on the hotter side.