Bajra Khichdo

Bajra Khichadi is a Khichadi made with pearl millet . This khichadi is normally made in winters and is a delicious and healthy winter meal . After posting Vegetable Khichadi and Paalak Mattar ki Khichadi for the past two days , I decided on this Bajra Khichadi under the One Pot Meal theme.

I have attempted to make this before but every time I failed . The Khichadi would not cook and as a result I gave up . Very recently I was in a special grocery store which stocks healthy products . I spotted the Bajra Khichado mix , I picked the packet and asked the sales guy – does this cook ? He laughed and said – of course it does ! My previous experiences were bad and I did not want another failure .

I picked the packet and spoke to a couple of friends . What I learnt was number one the Bajra needs to be soaked for a couple of hours , number two it has to be crushed coarsely . It definitely takes long to cook and one needs to be patient , but the end result is a delicious , rustic meal . To make it more healthy I sautéed some fresh spinach and peas and served on the side . Green garlic does wonders to this Bajra Khichadi , you must use fresh green garlic and ghee to temper the Khichadi . Do give it a try , I am sure you will enjoy this comforting meal .

Bajra Khichadi

Bajra Khichadi

Ingredients

1/2 cup bajra khichdo
2 tsp ghee
1 tsp cumin seeds
Pinch turmeric powder
Salt to taste

Method

Soak the bajra for 6-8 hours .
Drain the water and let it rest in the sieve for 10 minutes so that any extra moisture is drained .
Put the drained bajra in a chopper and pulse it for a few seconds .
We want to crush the bajra lightly .
Heat a nonstick pan .
Add ghee.
Add cumin seeds, let crackle.
Add the coarse bajra and sauté for a few minutes.
Now transfer this bajra to a pressure cooker , add salt, turmeric powder and 3 cups water.
Pressure cook for one whistle and then simmer the gas and let cook for 15 minutes .
Let the pressure drop and then open the cooker .
Check if done , else add some more water and let it simmer and cook for another 10-15 minutes .
Temper with fresh green garlic sautéed in pure ghee.
I served the khichadi with fresh green peas and spinach .

Bajra Khichadi

Print Recipe
Bajra Khichado
Bajra Khichadi is a Khichadi made with pearl millet . This khichadi is normally made in winters and is a delicious and healthy winter meal from the states of Hayana and Gujrat.
Course Dinner
Cuisine Indian Cuisine
Prep Time 5-7 minutes
Cook Time 45 minutes
Passive Time 6-8 hours
Servings
Course Dinner
Cuisine Indian Cuisine
Prep Time 5-7 minutes
Cook Time 45 minutes
Passive Time 6-8 hours
Servings
Instructions
  1. Soak the bajra for 6-8 hours .
  2. Drain the water and let it rest in the sieve for 10 minutes so that any extra moisture is drained .
  3. Put the drained bajra in a chopper and pulse it for a few seconds .
  4. We want to crush the bajra lightly .
  5. Heat a nonstick pan .
  6. Add ghee.
  7. Add cumin seeds, let crackle.
  8. Add the coarse bajra and sauté for a few minutes.
  9. Now transfer this bajra to a pressure cooker , add salt, turmeric powder and 3 cups water.
  10. Pressure cook for one whistle and then simmer the gas and let cook for 15 minutes .
  11. Let the pressure drop and then open the cooker .
  12. Check if done , else add some more water and let it simmer and cook for another 10-15 minutes .
  13. Temper with fresh green garlic sautéed in pure ghee.
  14. I served the khichadi with fresh green peas and spinach .
Recipe Notes

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12 thoughts on “Bajra Khichadi”

  1. Excellent choice Vaishali, though Bajra is a frequent one in our home, we have mostly used it as a flour, sometimes the whole grains as soaked and boiled for salad or even sprouted..I have never tried as a Khichidi..You series this week really rocked and gave me some excellent options for dinner..very nice!

  2. I’m a khichdi lover and can have khichdi in all the three meals. Loved all your khichdis this week and especially this bajra khichdi as recently I have started eating millets

  3. Fantastic khichdi. Good tips on how to cook bajra. I have learnt it the harder way 🙂 I tried making bajra halwa but bajra wouldn’t cook at all 🙂

  4. Bajra khichdi is one of my favorite of all. That’s so nice you got the khichdi mix and got the desired result that you wanted.

  5. Any whole grain is a super hit in my house when made as a kichadi. Kichadi is the first recipe I make when I use a new whole grain. I have used bajra flour, but have not used the whole grain. Will try it soon 🙂

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