Chopped green chilies, onions, coriander leaves as per choice
Mix the barley flour with 1.5 cups of water and cook the slurry on low flame will it becomes like custard. Let it cool down.
Mix the cooked barley slurry with buttermilk, season with salt and keep it covered overnight at room temperature.
Next morning, add the chopped onions, green chilies and coriander or mint leaves on top, adjust consistency and serve. It can be consumed in porridge consistency for breakfast or a thin drink all through the day.
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