bajra khichdi recipe, how to make bajra khichdi | bajra recipes

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bajra khichdi recipe

bajra khichdi is a warming and nutritious khichdi made during winters. its also a staple food in the regions of rajasthan and haryana.

4.25 from 4 votes
total time:
30minutes

bajra khichdi recipe with step by step pics. bajra khichdi is a warming and nutritious khichdi made during winters. its also a staple food in the regions of rajasthan and haryana.

bajra khichdi recipe

in this bajra khichdi recipe only bajra and moong dal is used along with a few spices and herbs. bajra is the hindi word for pearl millet. everything is cooked in one pot. i have here used pressure cooker to save time while cooking.

during winters i do try to make food with ingredients that are seasonal as well as healthy or warming in nature. i do plan to share some more winter recipes. you can also check this link – collection of 70 winter recipes.

there are many variations of making bajra khichdi. in some variations rice is also added. i do not add rice. the recipe i make is a very simple version and does not use many ingredients. its also a no onion and no garlic version of bajra khichdi. if you want you can add onions.

bajra is heaty and thus it is good to consume these nutrition packed millets in winters. a few more recipes with bajra in them are already shared on website like:

bajra khichdi tastes good and you will get a slight chewy texture coming from the bajra. whenever i make khichdi i always accompany a veggie fry with it. this time i made baingan fry (vangyache kaap) to serve with khichdi.

bajra khichdi can be served with chaas (buttermilk) or rajasthani kadhi or with fresh curd. you can also top it with a bit of ghee while serving.

few more khichdi recipes for you!

bajra khichdi

4.25 from 4 votes
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
bajra khichdi is a warming and nutritious khichdi made during winters. its also a staple food in the regions of rajasthan and haryana.
bajra khichdi recipe
Course:main course
Cuisine:north indian,rajasthani
Servings:4
Calories:260kcal

INGREDIENTS FOR bajra khichdi

(1 CUP = 250 ML)
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 inch ginger or 1 teaspoon finely chopped ginger
  • 1 green chilli - chopped
  • ½ cup bajra (pearl millet)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • 4 cups water
  • salt as required
  • ½ cup moong dal

HOW TO MAKE bajra khichdi

preparation for bajra khichdi recipe

  • take ½ cup bajra (pearl millet) in a grinder jar.
  • using the pulse option grind the bajra coarsely. do not make a powder of it. some grains will be crushed and some won’t be. but thats fine. we just need a coarse mixture.
  • now take the coarsely ground bajra in a bowl. add water and stir. let the water cover the bajra. 
  • wait for some seconds. the fine husk particles will be seen floating on the top of water. discard the water slowly from the bowl. repeat this process twice or thrice. drain all the water and keep aside.
  • in another bowl rinse ½ cup moong dal a couple of times in water. then soak in enough water. you can also use moong dal with husks (chilkewali moong dal) instead of husked yellow moong dal.

making bajra khichdi

  • heat 2 tablespoons ghee in a 3 litre pressure cooker. you can use oil instead of ghee. keep the flame to a low.
  • add 1 teaspoon cumin seeds. let the cumin seeds splutter.
  • then add 1 teaspoon finely chopped ginger and 1 green chili, chopped.
  • stir and fry for a few seconds till the raw aroma of ginger goes away.
  • then add the bajra. mix the bajra well. keep on stirring as the bajra sticks at the bottom of the cooker. keep the flame to a low.
  • then add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). mix again.
  • pour 2 cups water. season with salt as per taste.
  • cover and pressure cook for 6 to 7 minutes or for 4 to 5 whistles on medium flame.
  • when the pressure drops on its own, remove the lid of the cooker.
  • stir the semi cooked bajra mixture very well. the bajra grains will be half cooked.
  • drain all the water from the moong dal and add in the pressure cooker.
  • add 2 cups water. stir and mix very well.

cooking bajra khichdi

  • cover and pressure cook for 8 to 9 minutes or for 7 to 8 whistles on medium flame.
  • when the pressure falls on its own, open the lid of the cooker.
  • stir again very well. in case if bajra khichdi looks thick, then add some more water and simmer on low flame stirring continuously. also check the taste for salt and add more if required.
  • serve bajra khichdi hot with a side accompaniment of chaas (buttermilk), kadhi or with fresh curd. bajra khichdi will thicken more as it cools. so when serving any leftover khichdi, add some water to it and bring the khichdi to a simmer and then serve. you can also top bajra khichdi with a bit of ghee while serving.
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preparation to make bajra khichdi recipe

1. take ½ cup bajra (pearl millet) in a grinder jar.

bajra to make bajra khichdi recipe

2. using the pulse option grind the bajra coarsely. do not make a powder of it. some grains will be crushed and some won’t be. but thats fine. we just need a coarse mixture.

bajra to make bajra khichdi recipe

3. now take the coarsely ground bajra in a bowl. add water and stir. let the water cover the bajra. wait for some seconds. the fine husk particles will be seen floating on the top of water. discard the water slowly from the bowl. repeat this process twice or thrice. drain all the water and keep aside.

bajra to make bajra khichdi recipe

4. in another bowl rinse ½ cup moong dal a couple of times in water. then soak in enough water. you can also use moong dal with husks (chilkewali moong dal) instead of husked yellow moong dal.

dal to make bajra khichdi recipe

making bajra khichdi

5. heat 2 tablespoons ghee in a 3 litre pressure cooker. you can use oil instead of ghee. keep the flame to a low.

making bajra khichdi recipe

6. add 1 teaspoon cumin seeds.

making bajra khichdi recipe

7. let the cumin seeds splutter.

making bajra khichdi recipe

8. then add 1 teaspoon finely chopped ginger and 1 green chili, chopped.

making bajra khichdi recipe

9. stir and fry for a few seconds till the raw aroma of ginger goes away.

making bajra khichdi recipe

10. then add the bajra.

making bajra khichdi recipe

11. mix the bajra well. keep on stirring as the bajra sticks at the bottom of the cooker. keep the flame to a low.

making bajra khichdi recipe

12. then add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). mix again.

making bajra khichdi recipe

13. pour 2 cups water.

making bajra khichdi recipe

14. season with salt as per taste.

making bajra khichdi recipe

15. cover and pressure cook for 6 to 7 minutes or for 4 to 5 whistles on medium flame.

making bajra khichdi recipe

16. when the pressure drops on its own, remove the lid of the cooker.

making bajra khichdi recipe

17. stir the semi cooked bajra mixture very well. the bajra grains will be half cooked.

making bajra khichdi recipe

18. drain all the water from the moong dal and add in the pressure cooker.

making bajra khichdi recipe

19. add 2 cups water.

making bajra khichdi recipe

20. stir and mix very well.

making bajra khichdi recipe

cooking bajra khichdi

21. cover and pressure cook for 8 to 9 minutes or for 7 to 8 whistles on medium flame.

making bajra khichdi recipe

22. when the pressure falls on its own, open the lid of the cooker.

bajra khichdi recipe

23. stir again very well. in case if bajra khichdi looks thick, then add some more water and simmer on low flame stirring continuously. also check the taste for salt and add more if required.

bajra khichdi recipe

24. serve bajra khichdi hot with a side accompaniment of chaas (buttermilk), kadhi or with fresh curd. bajra khichdi will thicken more as it cools. so when serving any leftover khichdi, add some water to it and bring the khichdi to a simmer and then serve. you can also top bajra khichdi with a bit of ghee while serving.

bajra khichdi recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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8 comments/reviews

  1. Hi Dassana.. big fan of your recipes.. Had a request.. Could you please post a Bajre Ka Khichada recipe too? The sweeter version.. one they make during winters in Rajasthan.. I’ve had it once but haven’t been able to replicate it.. Thank you so much!!

  2. Hi ..I regularly make your recipes …they all are super easy and very healthy..thanku fr sharing!…regarding the bajre ki khichdi i wanted to ask u can i pressure cook the bajra n moong dal together at one go?….instead of cooking them turn by turn..

    • pooja, if the bajra and moong dal are cooked together, the bajra won’t get cooked and the moong dal will be overcooked and become lumpy. moong dal cookes faster than bajra. also since the moong dal becomes overcooked and thick, it gets stuck at the bottom of the cooker and gets browned or burnt. you can soak bajra overnight and then cook them together. for soaking, i would suggest to grind first and then soak the coarsely ground bajra. if you soak first and then grind, then you may get a mixture like bajra batter.

      thanks for trying the recipes. happy cooking.

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