Bajra khichdi Bajre ki khichadi recipe with a video and step by step written recipe.
Bajra khichdi is an easy rice recipe. It is a one-dish meal. Also known as – Khichuri – Kedgeree – khichari.
What is bajra?
Bajra is a millet/grain commonly used in India. In English, Bajra is known as pearl millet, black millet and green millet.
In Indian languages, pearl millet is bajra (Hindi, Urdu, Punjabi and Bengali), bajri (Rajasthani, Gujarati and Marathi), sajje (Kannada), kambu (Tamil), kambam (Malayalam) and sajjalu in Telugu.
Khichdi has some variations in spellings such as khichadi, khichri, khicharee, khichuri, khichari, kedgaree etc.
What are the ingredients of bajre ki khichadi?
The main ingredients of bajre ki khichadi are bajra grain/ pearl millet grain, mung bean and some Indian spices.
you may use whole bajra grain or broken bajra. Now a days, broken bajra /bajra dalia is available in shops or supermarkets or online. So you may use that. If broken bajra is not available in your place, you may easily grind whole bajra in your mixer to get broken bajra. It doesn’t take long.
You may use whole green moong bean(mung bean) or the split green gram dal with skin or the yellow moong dal. This you may do as per your liking and the availability.
How long does bajra khichdi – Bajre ki khichadi take to cook?
Bajra khichuri needs about 25-30 minutes to cook. So if we compare to rice and moong dal khichadi, this bajri khichadi take a little longer. But is is definitely worth it.
You can make this khichri in the pressure cooker. Below you will find instructions to cook bajra khichari in a pot on the stove top.
We use Bajra mainly in winter as it gives warmth to the body. We use whole bajra grain to make bajri khichadi. Millet and lentils (moong dal) is a very healthy combination.
Bajra flour is used to make bhakri / roti (flat bread) by itself or mixed with other flours to make roti, and to make a variety of snacks.
How to cook Pearl Millet Bajra Khichadi Recipe?
Pearl Millet Bajra Khichdi Recipe
Ingredients
Ingredients for bajra khichadi
- Bajra – 1/2 cup
- Moong dal split mung bean – 1/2 cup
- Rice optional- 1/4 cup
- Jeera Cumin seeds – 1/2 tsp
- Jeera Cumin seed powder – 1/2 tsp
- Dhania Coriander seed powder – 1/2 tsp
- Curry leaves – 10-15
- Freshly grated coconut or kopra – 2 tbsp
- Fresh Coriander leaves – 2 tbsp
- Ginger paste or finely chopped – 1/2 tsp
- Salt 1 1/2 – tsp or according to taste.
- Jaggery or sugar – 1 tsp or according to taste
- Pepper corns – 5-6
- Vegetable Oil + ghee – 1 tbsp each
- Chili green or red – optional – 2 or according to taste
- Water – 2 1/2 to 3 cups according to the consistency you want.
Instructions
Preparation before cooking bajra khichari
- Grind bajra in your mixer. We want only to break up the grain, not turn it into flour. It is ok if a few bajra grains remain whole. Keep aside.
- Wash moong dal and rice. Keep aside.
How to make bajra khichadi on the stove top
- Heat a thick bottom deep pan.
- Add oil and ghee and heat it. Add jeera.
- When jeera splutter, add black pepper corns, cinnamon stick and fry for a few seconds.
- Add chopped chili, curry leaves.
- Add water and ground bajra, rice, moong dal and all other ingredients.
- Stir and bring to boil on high flame.
- Reduce flame and cover partially with a plate to let the steam escape. Continue cooking. (if you cover completely, the contents may overflow.)
- Check in between and add more water if needed.
- Cook until bajra is done to your desired consistency and all the water is absorbed. This may take about 10-15 minutes.
- Switch of the flame and let rest for 5 minutes. Serve hot.
Video
Notes
- Tips :
You may also use a pressure cooker. Khichadi will be done faster. After adding all the ingredients, cover with pressure cooker lid, put the weight and let cook for 2-3 whistles. - This khichadi needs a little more water to cook than the usual moong dal khichdi with rice.
- You can make it dryish (grains separate) or soft as you wish. I like it to be a little soft.
- In this bajra and moong dal khichdi, you may omit rice if you wish.
- You may add your favorite vegetables such as beans, carrots, potatoes, green peas, cabbage, cauliflower etc.
- You may also make it plain, mildly spicy or very spicy according to your taste.
Tips:
- If You want to cook Khichadi faster, you may use a pressure cooker . After adding all the ingredients, cover with pressurecooker lid, place the weight and let cook for 2-3 whistles. If you like softer, cook for 3-4 whistles. Remember to add more water accordingly.
- Bajra needs more time and more water to cook to soft consistency, Therefore this khichadi needs a little more water to cook than the usual moong dal khichdi with rice.
- You can make it dryish (grains separate) or soft as you wish. I like it to be a little soft.
- In this bajra and moong dal khichdi, you may omit rice if you wish.
- You may add your favorite vegetables such as beans, carrots, potatoes, green peas, cabbage, cauliflower etc so that you can make this dish more nutritious.
- You may also make it plain, mildly spicy or very spicy according to your taste.
