Bajra Khichdi Recipe

I have many lists of recipes that are season-specific. Come winter, I make sure to try out the winter recipes at least once before the season is gone. This bajra Khichdi is one of those recipes.

I remember my mom used to crush the bajra grains in a large mortar and pestle (imam dasta) to remove their husk before making this khichdi. This step was quite tiring. It intimidated me for a long time, and I kept away from making this dish.

But then, a few years back, I learned that nowadays the bajra sold in supermarkets is already dehusked. This meant that making this khichdi is no longer a tiring task. Since then, I have made it every winter without fail. You must try this recipe too!

About Bajra Khichdi

Rajasthani Bajra Khichdi (Bajre Ki Khichdi, Pearl Millet Porridge, Bajre Ka Khich) is a delicious savory porridge made using bajra (pearl millet), rice, and yellow moong lentil.

This one-pot bajre ki khichdi is easy to make and popular in the winter season, as it is very comforting and warming.

The only time-consuming part of making this Bajra Khichdi is removing the husk from the Bajra. In earlier days, this process was done by crushing the bajra grains in a large mortar and pestle. Now, with the easy accessibility of mixers and grinders, this step has also become quick and easy. Moreover, the bajra grains sold at the supermarket these days are mostly dehusked. So if you get hold of them, you don’t have to worry about dehusking anymore.

You can make the bajra khichdi recipe in a traditional stovetop pressure cooker or in an Instant Pot. I have given both methods in the post below. Choose the one that suits you the best.

My recipe serves 4, and I made it in a 3-liter pressure cooker (or a 3-qt Instant Pot). If you want to scale the recipe, then use a larger size pressure cooker or Instant Pot. The cooking time will remain the same.

You can try some more khichdi recipes – Moong Dal Khichdi, Jau Moong Dal Khichdi, Vegetable Dalia Khichdi, and Sabudana Khichdi. 

How To Make Bajre Ki Khichdi

Prepare The Bajra

Step 1: Add ½ cup of whole bajra grains to a bowl and rinse them well under running water. Drain well.

Step 2: Transfer it to a mixer grinder jar and pulse until coarse powder forms.

Note – Do not over-grind. We are doing this process to remove the husk from the bajra and slightly break down the grains.

Step 3: Transfer the bajra powder to a bowl and cover it with water.

Note: These days, bajra grains are sold with the husk already removed, so even if you skip this step, it’s OK. I do it just to be on the safer side.

Step 4: Wait for 10-12 seconds. The husk will start to float on the surface. Gently drain the water along with the husk, then repeat this process 2-3 times to remove all the husk from the bajra.

Make The Khichdi

In A Traditional Stovetop Pressure Cooker

Step 5: Heat 1 tablespoon of ghee in a 3-liter pressure cooker over medium-high heat.

Step 6: Once the ghee is hot, add ¼ teaspoon asafetida, ½ teaspoon cumin seeds, 1 teaspoon grated ginger, and 2 teaspoon chopped green chilies and saute for 10-12 seconds.

Step 7: Add the cleaned bajra to the cooker along with ½ cup of rinsed yellow moong dal, ¼ cup rinsed white rice, 2 teaspoon salt, and 4 cups of water. Mix everything well.

Step 8: Close the cooker lid.

Step 9: Pressure-cook the khichdi for 1 whistle on high heat. Now reduce the heat to low and cook for 15 minutes.

Step 10: Remove the cooker from the heat and let the pressure release naturally.

Step 11: Once the pressure is released, open the lid and mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk.

Step 12: Add more water if the khichdi looks thick, then cook for a minute. The consistency of bajra khichdi should be like porridge.

Step 13: Check for salt and add more if needed.

Step 14: Transfer the hot khichdi to serving plates and serve hot.

In An Instant Pot

• To make this khichdi in an Instant Pot, press the SAUTE button and follow the recipe until adding water to the pot. Use a 3-qt pot for this measurement.
• Now close the pot lid and set the valve to the sealing position.
• Press CANCEL and then press PRESSURE COOK. Set the timer to 15 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 15 minutes.
• Release the remaining pressure manually and open the lid.
• Mix the khichdi nicely using a wooden spoon, wooden whisk, or wire whisk.
• Add more water if the khichdi looks thick, then cook for a minute.
• Check for salt and add more if needed.
• Transfer the hot khichdi to serving plates and serve hot.

Serving Suggestions

Traditionally, in Rajasthani households, Bajre Ki Khichdi is served with a dollop of ghee and kadhi, but you can also have it on its own with some chaas, ghee, and jaggery.

It can also be served along with fresh yogurt or any Raita of your choice.

I also like to have Papad and Green Chutney along with it.

Variations

Vegan or Gluten-Free – Replace ghee with oil to make it vegan and skip adding asafetida to make it gluten-free.

Yellow – Add a little turmeric powder to make it a vibrant yellow.

Dal and Bajra Khichdi – In this variation, rice is not added to the khichdi. It is made with just a combination of bajra and dal. Instead of yellow moong dal, you can also try this recipe with green moong dal, masoor dal, or toor dal.

Fried Onion Bajra Khichdi – In this recipe, onions are thinly sliced, fried till golden brown, and added to the khichdi.

Mixed Vegetable Bajra Khichdi – To make it more filling, you can add vegetables such as potatoes, cauliflower, carrots, green beans, green peas, tomatoes, and onions. Green leafy vegetables like spinach and methi can also be added to this recipe.

Spicy Masala Khichdi – Add veggies and spice up the khichdi with everyday spices like red chili powder, turmeric powder, and coriander powder. You can also use some goda masala, pav bhaji masala, etc., to spice up the khichdi.