Baadi

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.