BHAIDKU

Bhaidku is a traditional dish made by coarsely grinding grains like bajra (pearl millet), moong (green gram), rice, etc. In earlier times, the flour was prepared at home using a stone hand mill (called ghanti). The act of grinding in the mill was referred to as bharadavu, and from that term, the name Bhaidku originated. Nowadays, ready-made flour is easily available in the market. I have also used store-bought flour.

Bhaidku can be prepared in several ways – tempered, plain, with buttermilk, or with vegetables. Today, I’ve made the plain version, just as my grandfather liked it.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 persons

Ingredients:

1 cup Bhaidku flour

1/4 tsp turmeric powder

1/8 tsp asafoetida (hing)

1 tsp carom seeds (ajwain)

Salt to taste

1 tbsp ghee

Method:

In a bowl, mix the Bhaidku flour with salt, turmeric, asafoetida, and carom seeds. Add approximately 4 times water and stir well to make a smooth mixture. Cover and let it rest for a while. (Resting helps reduce the cooking time.)

After resting, turn on the heat and cook the mixture while stirring continuously.

Lower the heat and keep stirring. Gradually, the mixture will begin to thicken. Add more water if needed.

Once the flour is fully cooked and the consistency becomes thick, your Bhaidku is ready. Turn off the heat.

Serve hot, topped with ghee.