Baadi
Veg
Thick millet porridge cake — mandua (finger millet) or buckwheat flour stirred vigorously into boiling salted water until it forms a very thick, stiff, lump-free mass, then poured into a greased vessel and allowed to set firm. The set baadi is cut into wedges or portions and eaten with ghee poured over, alongside dal, chutney, or pickle. It functions as a replacement for both bread and rice — a calorie-dense, warming mountain staple eaten by Garhwali farmers and shepherds. The grain's earthiness is best appreciated with a generous pour of cow ghee.
Cuisines
Himachali
Kumaoni
Garhwali
Best for
Breakfast
Lunch
Recipe
Prep: 5 min
Cook: 25 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | mandua (finger millet) flour |
| 2 cups | water |
| — | salt to taste |
| 1 tablespoon | ghee |
Instructions
- 1 In a deep pan, bring the water to a boil.
- 2 Add salt to the boiling water.
- 3 Gradually add mandua flour to the boiling water, stirring continuously to avoid lumps.
- 4 Reduce the heat to low and cover the pan. Let it simmer for about 15-20 minutes.
- 5 Stir occasionally to ensure it doesn't stick to the bottom.
- 6 Once the mixture thickens and leaves the sides of the pan, add ghee and mix well.
- 7 Serve hot with ghee drizzled on top, accompanied by chutney or curry.
Tips
For a richer taste, add more ghee while serving. Baadi pairs well with a tangy chutney or a spicy curry.