Bajra khichdi Recipe

Bajra khichdi is a warming and nutritious khichdi made during winters. Its also a staple food in the regions of Rajasthan and haryana

Prep time:
30minutes

cook time:
20minutes

serves:
3

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Bajra 150 gm

Bajra

Description

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Rice 50 gm

Rice

Description

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Urad dal 50 gm

Urad dal

Description

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Pure Ghee 2 tbsp

Pure Ghee

Description

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Cumin Seeds 1 tbsp

Cumin Seeds

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Cumin Seeds 1 tbsp

Cumin Seeds

Description

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Asafoetida(Hing) 1/2 tbsp

Asafoetida(Hing)

Description

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Salt To taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Water 2 cups

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Allergy Information

- Used in winter

Recipe Notes

Bajra khichdi will thicken more as it cools. So when serving any leftover khichdi, add some water to it and bring the khichdi to a simmer and then serve.

Ingredients For Bajra khichdi Recipe

Bajara 150 gm

Pearl Millet

Description

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Soak rice 50 gm

Rice

Description

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Soak urad dal 50 gm

Urad Dal Whole White

Description

Urad Dal Whole White is a whole urad with its skin removed and is creamy white in color.

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Pure Ghee 2 tbsp

Ghee

Description

Ghee is a type of clarified butter ...

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jeera/ Cumin seeds 1 tbsp

Cumin

Description

Cumin is a popular spice which is ...

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jeera/ Cumin seeds 1 tbsp

Cumin

Description

Cumin is a popular spice which is ...

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Asafoetida(Hing) 1/2 tbsp

Asafoetida

Description

Asafoetida is dried latex which is ...

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Salt according taste To taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Warm Water 2 cups

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Methods

How to make Bajra khichdi Recipe

1. 1. Take ½ cup bajra (pearl millet) in a grinder jar.2. Using the pulse option grind the bajra coarsely. Do not make a powder of it. Some grains will be crushed and some won’t be. But thats fine. We just need a coarse mixture.
2. 3. Now take the coarsely ground bajra in a bowl. Add water and stir. Let the water cover the bajra. The fine husk particles will be seen floating on the top of the water. Discard the water slowly from the bowl. Repeat this process twice or thrice. Drain all the water and keep aside.
3. 4. In another bowl rinse ½ cup udad dal and rice a couple of times in water. Then soak in enough water. You can also use moong dal. 5. Heat 2 tablespoons ghee in a 3 litre pressure cooker. You can use oil instead of ghee. Keep the flame to a low.
4. 6. Add 1 teaspoon cumin seeds.Let the cumin seeds splutter.Then add 1 pinch asafoetida (hing).7. Now add water in the cooker and boil it.
5. 8. After that add bajra, rice, salt and udad dal in this water. 9. Cover and pressure cook for 6 to 7 minutes or for 5 to 6 whistles on medium flame.
6. 10. When the pressure drops on its own, remove the lid of the cooker. 11. Serve it. You can also top it with a bit of ghee while serving.Serve bajra khichdi hot with a side accompaniment of chaas (buttermilk), kadhi or with fresh curd.