How to Make Homemade Pithla/Jhunka/Zunka (gramflour porridge)

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We hope you got insight from reading it, now let's go back to pithla/jhunka/zunka (gramflour porridge) recipe. To cook pithla/jhunka/zunka (gramflour porridge) you only need 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Pithla/Jhunka/Zunka (gramflour porridge):

1. Get 1 cup of besan (gram flour).
2. Use 1 tea spoon of haldi (turmeric powder).
3. Take 1 teaspoon of salt (or as required).
4. Get 1 cup of water.
5. Take 1 of green chilli.
6. You need a few of curry leaves.
7. Provide 2-3 cloves of garlic.
8. Get 2 of X2 inch cube of ginger.
9. You need 1 teaspoon of mustard seeds.
10. You need 1 teaspoon of cumin seeds.
11. You need 1 of big onion.
12. Prepare 1 of big tomato.
13. You need of Generous amount of coriander (for garnishing).
14. Take 1 of spring onion (for garnishing) (optional).
15. Prepare 1 tablespoon of oil.

Steps to make Pithla/Jhunka/Zunka (gramflour porridge):

1. Mix besan (gram flour), haldi (turmeric powder), salt and water until no lumps are formed. (red chilly powder can be added if you like).
2. Cut small pieces of ginger, garlic, green chilli and curry leaves and keep aside.
3. Heat one tablespoon of oil in a pan on high heat and add cumin and mustard seeds. Let it crack. Then turn the heat to medium high and add the cut ginger, garlic, chilli and curry leaves. Let it become crip and brown and take it out in a separate bowl (i love the flavour of burnt garlic and ginger in almost everything). This we call tadka..
4. In the same pan (with the leftover oil from above step) add cut onion, cook until its translucent and add cut tomato and cook until its shiny (releases oil).
5. Now add the gram flour slurry (which we made in step 1) by continuously mixing. Keep mixing with a spoon until it starts becoming a thick paste (you can add more water here if you need the consistency to be more runny).
6. Take it out in a serving bowl and sprinkle the tadka (we made in the step 3).
7. Garnish with coriander and spring onion and serve.

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