Dry roast 200 g foxtail millet until fragrant, then set aside.
Heat 30 g ghee in a pan and add 5 g mustard seeds and 5 g cumin seeds.
Once seeds splutter, add 10 g chana dal, 10 g urad dal, 5 g curry leaves, 1 g asafoetida, and 10 g chili.
Sesli anlatım, porsiyon ayarı ve daha fazlası
