Roasted Red Rice poha is combined with pottukadalai (Chutney dhal), roasted urad dhal flour, ragi and cooked in water, palm sugar & milk. The taste is further enhanced with cardamom powder. I use red rice poha as its more healthier then the white poha. However it can replaced with regular white poha. Since all the ingredients are roasted the cooking time of this congee is faster. Make sure the red rice poha and the chutney dhal are blended together as a coarse mix rather than a fine mix.
I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.