Bajra Khichdi
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Bajra Khichdi is a nutritional powerhouse originating from the arid regions of Rajasthan and Gujarat. It is made from pearl millet (bajra) and moong dal, cooked together into a thick, wholesome meal that is especially popular during winters. This khichdi has a distinct earthy flavor and a slightly coarse texture compared to rice-based versions. It is energy-dense and rich in fiber, making it a healthy choice for weight management and diabetes. Traditionally, it is cooked on a slow flame to bring out the deep flavors of the millet. Best served with a large dollop of ghee and garlic chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Coarsely grinding the soaked bajra helps it cook faster and more evenly.
- Slow cooking in a heavy-bottomed pot instead of a pressure cooker adds more depth.
- The water ratio should be high (5:1) as bajra absorbs a lot of moisture.
- Serve it immediately as it tends to become very thick and hard upon cooling.
Nutritional Information(Per 300g)
260 kcal
10g
8g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.