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A rustic and comforting porridge from the heart of Himachal Pradesh, made with rice flour and tangy buttermilk. This simple, slow-cooked dish is a wholesome breakfast or light meal, perfect for a chilly day.
For 4 servings
Prepare the Slurry
Combine and Heat
Cook the Pher
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A rustic and comforting porridge from the heart of Himachal Pradesh, made with rice flour and tangy buttermilk. This simple, slow-cooked dish is a wholesome breakfast or light meal, perfect for a chilly day.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 268.79 calories per serving with 10.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Finish and Serve
Finely chop 1-2 green chilies and add them to the buttermilk mixture before cooking for a spicy kick.
Prepare a tempering by heating 1 tsp of ghee, and sputtering 1/2 tsp of cumin seeds and a pinch of asafoetida (hing). Pour this over the finished Pher before serving.
Stir in 2 tablespoons of finely chopped fresh cilantro (coriander) or mint leaves at the end for a fresh, aromatic flavor.
The buttermilk in Pher is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Made entirely from rice flour, this dish is an excellent option for those with celiac disease or gluten sensitivity, providing a safe and satisfying meal.
Rice flour is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Buttermilk is known for its cooling properties in traditional Indian medicine, making Pher a great meal to soothe the stomach and keep the body hydrated.
One serving of Himachali Pher (approximately 1 cup or 245g) contains around 220-250 calories, making it a light and wholesome meal.
Yes, Himachali Pher is considered a healthy dish. It's light on the stomach, gluten-free, and provides probiotics from the buttermilk which are good for gut health. It's a simple, minimally processed meal.
Lumps usually form if the slurry wasn't smooth or if you didn't stir continuously. To fix it, take the pan off the heat and use a wire whisk to vigorously break down the lumps. You can also pass it through a sieve for a perfectly smooth texture.
Traditionally, Pher is made with rice flour. You could experiment with millet flour (like bajra or ragi) for a different flavor and nutritional profile, but the texture and cooking time may vary.
Store leftover Pher in an airtight container in the refrigerator for up to 2 days. It will thicken significantly. To reheat, add a few tablespoons of water or buttermilk to a pan, add the cold Pher, and heat on low, stirring continuously until smooth and hot.
Pher is best served hot, right after it's made. It is delicious on its own, but for a complete meal, you can serve it with a side of spicy mango pickle, chili pickle, or a simple green chutney.