Jowar Khichu (Millet Breakfast Porridge)

In a large mixing bowl, whisk together jowar flour, curd, turmeric powder, water and salt until the mixture is smooth and free of lumps; set aside for 2 minutes to allow the flour to hydrate.

Heat 1 tbsp peanut oil in a wide, non‑stick skillet over medium heat.

Add the cumin seeds and toast for about 30 seconds until fragrant, being careful not to burn them.

Stir in the sesame seeds and continue to sauté for another 30 seconds.

Add the chopped coriander and sliced green chilies, sauté briefly (≈1 minute) just to release their aroma.

Reduce the heat to low and slowly pour the prepared batter into the skillet, stirring continuously with a whisk to prevent lumps.

Cover the skillet with a lid and let the mixture cook for 5–7 minutes, stirring occasionally, until the porridge thickens, pulls away from the sides of the pan, and has a smooth, glossy texture.

Turn off the heat and let the khichu rest, covered, for 2 minutes so the flavors meld.

Transfer the hot khichu to serving bowls.

Sprinkle pickle masala over each serving to taste.

Drizzle a little extra peanut oil over the top for added richness and a subtle nutty finish.

Serve immediately while hot, optionally accompanied by a side of fresh yogurt or a simple cucumber salad.