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kambu kanji
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5 from 1 vote

Easy kambu kanji recipe

Easy kambu kanji with bajra flour this is an easy and instant version. Perfect for breakfast to make it quick in busy mornings.
Prep Time5 mins
Cook Time10 mins
Servings: 2


  • ¼ cup Pear millet flour
  • 1.5 cup Water
  • 1 cup Butter milk
  • Salt - As needed

To temper

  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 2 Mor milagai or green chilli
  • 1 pinch Asafoetida/ hing
  • 5 Curry leaves


  • Dissolve bajra flour in water, with salt, without any lumps well in a vessel.
  • Heat over stove with constant stirring. I used my whisk to dissolve the flour easily. But no worries you can use ladle itself as it gets dissolved easily.
  • Keep stirring to avoid getting lumps or stuck to the bottom. It gets thicker as it gets heated and when it starts to boil well, switch off the stove.
  • By now the flour would have got cooked too. Keep stirring to avoid forming a layer as it cools down. Once its cooled down(becomes more thicker), add butter milk and mix well.
  • Lastly temper with the items given under ‘To temper’ table and mix it with the porridge.
  • If you are using green chilli, just slit it into two before adding.


  • Keep stirring all the times to avoid forming lumps.
  • When it cools down, it tends to form a layer on top, so keep stirring to avoid that.
  • If you don’t have buttermilk, use a cup of water and 2 tblsp plain yogurt (curd), beat/ whisk well to get buttermilk.
  • You can make sweet version too, by adding milk, sugar and skip salt.