Welcome to Pearl millet - Bajra khichdi recipe page. Bajra is known as pearl millet, black millet and green millet.
Bajra khichdi is an easy rice recipe. It is a
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.
Bajra is mainly used in winter as it gives warmth to the body. Whole bajra is used to make 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.
Khichdi has some variations in spellings such as khichadi, khichri, khicharee, khichuri, khichari, kedgaree etc.
Bajra khichuri needs about 25-30 minutes to cook.
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.
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.
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