Bajre ki Khichdi is a delicious recipe from Rajasthan which is made using bajra or pearl millet, rice and lentils. It is a wholesome dish that is a winter favorite. Here is how to make Bajre ki Khichdi Recipe.
My other fav Rajasthani dishes are Panchmel Dal, Bati and Churma. Do try these as well.
Rajasthan is one of those states which has extreme Winters during the month of December and January.
Thus, they have many popular recipes to make during this season which helps them keep warm and are very comforting for the chilled nights.
One such recipe is Bajre Ki Khichdi or Bajre ka Khichda which is a comfort dinner dish in every Rajasthani Household and is ideal to combat the cold weather.
Khichdi is one of those dishes that can warm your heart on a long and busy day and this Rajasthani Bajre Ki Khichdi is sure to live up to your expectations.
Easy, delicious and full of nutrition, Bajre Ki Khichdi takes very little time to cook and is perfect to make for your weekday meals.
It is also good to include it in your everyday meals, as it is rich in Magnesium which promotes heart health.
It also has potassium and fiber, which are essential nutrients required for our body.
Learn how to make Bajre Ki Khichdi Recipe, which will be your new favorite dish to make during Winters.
Here is the recipe for Bajre Ki Khichdi.
What is Bajre Ki Khichdi?
Bajre Ki Khichdi or Bajre Ka Khichda or Khich, as called in some parts of Rajasthan, is a type of porridge which is made with Bajra, Rice and Moong Dal.
It is flavored with ginger and green chillies to make it even more delicious.
Once it is made, it is topped with lots of desi ghee, which is a great addition in your meals during this season.
The only time-consuming part to make this Khichdi is to remove the husk from the Bajra.
Once that is done, this is a very easy and quick recipe to make.
If you want to make it more filling, you can add vegetables of your choice too.
Bajra Khichdi Ingredients
What to serve with Bajre Ki Khichdi?
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 ghee and jaggery.
It can also be served along with curd or any raita of your choice.
I also like to have papad and coriander mint chutney along with this khichdi.
How to remove the husk from Bajra?
Bajra grain has a husk around it and it is important to remove it before cooking.
Traditionally, the grain was crushed in a large mortar and pestle and that removed the husk.
It was then washed and used in cooking.
In today’s time, when we don’t have the luxury of having large mortar and pestles in our kitchen and limited time at hand, you can do the same process in a mixer grinder as well.
Wash the bajra and add it in the jar of a mixer grinder.
Pulse it a few times to make a very coarse powder. Now soak this bajra in water.
Husk will start to float on top.
Discard the water with the husk and repeat the process 2-3 times until no husk floats on top of the water.
Now you can use this bajra to make khichdi.
Bajra Khichdi using Khichdi Pre Mix?
These days, bajra khichdi pre-mix is available in many places.
In this mix, the husk of the bajra is already removed and it is then mixed with rice and lentils.
If it’s available where you live, you can use it too.
Just measure out 1 and 1/4 cup of this premix and keep the rest of the recipe the same.
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How to make Bajre ki Khichdi Step by Step
Transfer the bajra in a grinder jar and pulse it a few times to make a coarse powder.
Transfer the powder in a bowl and cover with water. The husk start to float on top of the water. Gently drain the water along with the husk and repeat this process 2-3 times to get rid of all the husk from the bajra.
Add the cleaned bajra in a pressure cooker. Add washed moong dal, rice, salt to taste, hing, cumin seeds, ginger, and green chillies.
Now add water and cover the lid of the cooker.
Pressure cook the khichdi for one whistle on high heat. Now simmer the heat and cook for 10-12 minutes. Remove the cooker from heat and let the pressure release on its own.
Remove the lid and mix the Khichdi nicely using a wooden or wire whisk. Add some water if it’s too dry and cook for a minute. Serve hot with a dollop of ghee, kadhi, jaggery, and buttermilk.
Bajre ki Khichdi Recipe
Bajre ki Khichdi Recipe
Bajre ki Khichdi is a delicious recipe from Rajasthan that is made using bajra or pearl millet, rice and lentils. It is a wholesome dish which is a winter favorite. Here is how to make Bajre ki Khichdi Recipe.
Ingredients
- 1/2 cup Bajra
- 1/2 cup Yellow Moong Dal
- 1/4 cup Rice
- Salt to taste
- 1/4 tsp Hing
- 1/2 tsp Cumin Seeds
- 1 tsp Ginger Grated
- 2 tsp Green Chilli Chopped
- 7 cups Water
Instructions
Transfer the bajra in a grinder jar and pulse it a few times to make coarse powder.
Transfer the powder in a bowl and cover with water.
The husk will start to float on top of the water.
Gently drain the water along with the husk and repeat this process 2-3 times to get rid of all the husk from the bajra.
Add the cleaned bajra in a pressure cooker.
Add washed moong dal, rice, salt to taste, hing, cumin seeds, ginger and green chillies.
Now add water and cover the lid of the cooker.
Pressure cook the khichdi for one whistle on high heat.
Now simmer the heat and cook for 10-12 minutes.
Remove the cooker from heat and let the pressure release on it’s own.
Remove the lid and mix the Khichdi nicely using a wooden or a wire whisk.
Add some water if it’s too dry and cook for a minute.
Serve hot with a dollop of ghee, kadhi, jaggery and buttermilk.
Recipe Notes
Use a large pressure cooker to make khichdi otherwise water starts to come out of it.
You can add turmeric in the khichdi if you wish to.
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Shamim Gandhi
I tasted bajre ki khichdi.it was so yummy.my cousin s daughter made (sakina bharmal)it.she shared link n now I shall make it too.
Neha Mathur
Do make 🙂