Bajre Ki Khichdi ( Pearl millets Khichdi )

When I first heard of it, I was very much surprised that Bajra or pearl millet is also consumed as a Khichdi (Indian version of Risotto). Most of us assume that it is synonymous with rotis. But when I learnt of this Khichdi from my neighbour, I just had to try it out.

Her version includes a bit of rice in the khichdi along with the bajra and the split green moong dal, oodles of desi ghee and absolutely no tempering. And it is supposed to be eaten with a sweet and sour tomato chutney. However, I was a bit skeptical about omitting the tempering bit and hence I used my usual cumin-red chili-hing tempering with the khichdi. And it turned out to be quite nice and soothing, something that is a pleasure to dig in during the balmy winter months.

Read on for the recipe -


















Preparation Time - 30 mins

Ingredients -


  • 1/2 cup bajra
  • 1/2 cup green moong
  • a handful of rice
  • 1/2 tsp cumin seeds
  • 2 dry red chili
  • 2 tsp ghee
  • 2 pinch hing
  • salt to taste
  • pinch of turmeric

Preparation - Wash the bajra and the green moong under running water. Spread on a plate. Put it under a fan to dry the surface. 

Once dried, give it a quick buzz in the mixer to break the grains. The texture should be that of a coarse mixture. 

Transfer to a mixing bowl . Add 2 cups water and give it a soak for 2 hours.

Cooking - Transfer the soaked grains to the cooker. Wash the rice and add to the cooker along with salt and turmeric.

Close lid and cook for 5-6 whistles on a low to medium flame. 

Keep aside till steam escapes.

Heat the ghee in a tempering pan. Add cumin seeds, broken red chili and hing. Once it starts spluttering, pour it into the cooker and give a good stir.

Bajre ki Khichdi is ready for serving. ( Do not forget to drizzle with desi ghee for that extra zing )
































Note - Serve it with a simple tomato chutney .


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