Is Himachali Pher healthy?

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.

My Pher became lumpy. How can I fix it?

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.

Can I use a different type of flour?

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.

How do I store and reheat leftovers?

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.

What is the best way to serve Pher?

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.

Home / Recipes / indian / Himachali Pher

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Himachali Pher

POPULARITY

0.0/5

TASTE SCORE

5/10

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.

PREP

COOK

15m

SERVES

1 CUP

269 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupRice Flour · Fine rice flour works best for a smooth texture.4 cupButtermilk · Use slightly sour buttermilk for the most authentic flavor.1 tspSalt · Adjust to your taste.1 tbspGhee · Adds richness and flavor.

NUTRITION · PER SERVING

269

CALORIES · 1 CUP

Protein11g · 16%

Carbs42g · 62%

Fat7g · 23%

Fiber2g

Sodium842mg

Potassium480mg

Phosphorus689mg

How we calculate →

INSTRUCTIONS

4 steps. 15 minutes total.

4 STEPS

1
Step 1
- a.Prepare the Slurry
- b.In a medium-sized mixing bowl, add the rice flour.
- c.Gradually pour in 1 cup of the buttermilk while whisking continuously. Continue whisking until you have a completely smooth, lump-free paste.
2
Step 2
- a.Combine and Heat
- b.Pour the rice flour slurry into a heavy-bottomed pan or kadai.
- c.Add the remaining 3 cups of buttermilk and the salt to the pan. Whisk everything together until well combined.
3
Step 3
- a.Cook the Pher
- b.Place the pan over low to medium-low heat.
- c.Cook for 12-15 minutes, stirring constantly with a whisk or spatula. It is crucial to stir continuously and scrape the bottom and sides to prevent lumps from forming and to avoid scorching.
- d.The mixture will gradually thicken. Continue cooking until it reaches a thick, porridge-like consistency and the raw taste of the rice flour is gone.
4
Step 4
- a.Finish and Serve
- b.Once the Pher is cooked to your desired consistency, turn off the heat.
- c.Stir in the ghee until it melts and is fully incorporated. This adds a lovely aroma and richness.
- d.Serve the Himachali Pher immediately while it's hot, either on its own or with a side of pickle.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Continuous stirring is the most important step for a creamy, lump-free Pher. Do not leave the pan unattended.
2
A heavy-bottomed pan is highly recommended to ensure even heat distribution and prevent the porridge from burning at the base.
3
For a more authentic tangy flavor, use buttermilk that has been left at room temperature for a couple of hours to sour slightly.
4
Pher thickens considerably as it cools. Serve it right away for the best texture. If reheating, you may need to add a splash of water or buttermilk to loosen it.
5
Adjust the amount of buttermilk for your preferred consistency. Use a little less for a thicker Pher or a little more for a thinner one.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Pher

Finely chop 1-2 green chilies and add them to the buttermilk mixture before cooking for a spicy kick.

Tempered Pher

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.

Herbed Pher

Stir in 2 tablespoons of finely chopped fresh cilantro (coriander) or mint leaves at the end for a fresh, aromatic flavor.

HEALTH BENEFITS

Why this is on our healthy list.

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Promotes Gut Health

The buttermilk in Pher is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.

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Naturally Gluten-Free

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.

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Provides Sustained Energy

Rice flour is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.

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Cooling and Hydrating

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.

QUESTIONS?

Frequently asked questions

One serving of Himachali Pher (approximately 1 cup or 245g) contains around 220-250 calories, making it a light and wholesome meal.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Himachali Pher

For 4 servings

4 steps. 15 minutes total.

Step 1

Step 2

Step 3

Step 4