Making Kanji using the OPOS technique completely eliminates the need to "stir cook". Especially Kambu (Pearl Millet / Bajra). The millet tends to settle and will easily stick to the bottom of the pan, resulting in scorching of the base layer. This means constant supervision. But for the method followed in the recipe given below, you do not have to 'stir cook'. Yet it does not stick to the bottom of the pan. I am so happy with this "Fill it. Shut it, Forget it" version.
1/2 cup roasted Kambu flour (mine is a mix of fine and coarse kambu)
2 cups water
1/4 teaspoon butter
Yoghurt - 2 to 3 tablespoons
Salt to taste
Pressure cook all ingredients together on high heat for 2 whistles.
Open after pressure settles and mix in salt and thick yoghurt.
Absolutely no lumps.
Serve with Keerai / Vegetable Poriyal, and Pickle for a wholesome meal.
Other Porridge / Kanji recipes
Sanjeevini or Sathu Maavu Kanji
Oatmeal - my style
Fried Rice Kanji