Add Rajgira/Amaranth flour in a bowl.
Add in the yogurt.
Make a lump free batter using Rajgira/Amaranth flour and yogurt.
Keep it aside for 10 minutes.
After 10 minutes add water to the Flour and yogurt mixture. Around 2 cups minimum. Make a lump free and a smooth batter.
In a heavy bottom pan, add ghee.
Once the ghee is hot, add Jeera (cumin seeds)
Let it crackle.
Then add the ginger and green chillies
Let this saute for 1-2 minutes.
Now add the flour, yogurt and water mixture and stir.
Adjust the water consistency as required.
Keep on stirring in between or else the flour will stick to the bottom.
Bring this mixture to a boil on medium.
Once the mixture starts boiling, add salt and reduce the stove to slow.
Let this simmer or cook on slow for 10-15 minutes.
Switch off. Garnish with coriander and serve.