Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe

Bajra or Pearl Millet is a very popular in Western India; especially in Maharashtra, Rajasthan, and Gujarat. Bajra is known for its heat generating properties and so is often eaten in winter. While I make Bajra Roti (Bhajra Bhakri) often, I made Bajrichi Khichdi | Bajra Khichdi for the first time this week.

I made a very simple, mildly spiced version of the Bajra Khichdi. It tasted just like Ven Pongal but because I used the Bajra as is without grinding the texture was a tad grainy and chewy (i liked this). I ate it with some Kadhi and Rasam, though you could enjoy it by itself or with some pickle on the side.

Millets are quite popular in many parts of India. This past year, I have been trying to incorporate more millets into my diet and so far have succeeded in cooking with Sama/Samai/Varai (Little Millet) and Kuthiraivalli/Odalu (Barnyard Millet).

Do try my recipes for Varyache Tandul | Samo Rice, Varai Pulav | Upma with Sama, and Kuthiravali Pongal | Odalu Gatte Pongali.

Bajra Khichdi
Bajra Khichdi

How to Make Bajrichi Khichdi | Bajra Khichdi

 

Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
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Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
Yum
Print Recipe
Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Ingredients
Servings: People
Instructions
Soaking the Bajra
  1. Wash and soak the Bajra in 2 cups water for at least 8 hours.
  2. Drain the water and set aside the soaked Bajra.
Soaking the Moong Dal
  1. If possible, soak the Moong Dal for 1 hour. This is an optional step. The Moong will cook even if you do not soak it but will need more time.
  2. Drain the water and set aside the Moong Dal.
Making the Bajrichi Khichdi | Bajra Khichdi
  1. In a pressure cooker or kadai, heat the ghee.
  2. Add the cumin seeds and wait till they start to splutter.
  3. Add the hing, turmeric, and slit green chillies.
  4. Stir-fry for a few seconds.
  5. Add the soaked Bajra, Moong Dal, and salt.
  6. Mix well.
  7. Add 3 cups of water.
  8. Pressure cook for 3 whistles or cook covered on an open flame till the Bajra Khichdi is mushy.
  9. Using a heavy ladle, mix well so as to mash the moong dal a bit.
  10. Serve the Bajra Khichdi hot topped with sonme ghee and with some Kadhi, Dahi, Papad or Pickle on the side
Recipe Notes
  • You could crush the soaked bajra or coarse grind it to get a smoother texture.
  • Many people dehusk the soaked bajra but I did not.
  • You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.
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Bajrichi Khichdi
Bajrichi Khichdi

Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Last month I spent over a week in Rajasthan. I was in and around Udaipur, and had the time of my life. While I was there I had a version of Gatte ki Sabzi cooked largely in an onion-tomato gravy and I had posted that recipe last week.

However, I have always eaten Gatte ki Sabzi that was made in a yogurt gravy and that is what I am presenting today. This version is easier to make as it involves lesser cooking time but is just as delicious.

I also find this Gatte ki Kadhi version of the curry lighter on the stomach, and given that all the vegetable I really need is an onion, it is perfect for those days when you do not have vegetables at home or are not in a mood to eat them!

Another dry curry that needs no other vegetable apart from an onion is the Andhra Patholi.

Rajasthani Dahi ke Gatte
Rajasthani Dahi ke Gatte

How to Make Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
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There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Yum
Print Recipe
There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Ingredients
Ingredients for the Gatta
Ingredients for the Kadhi
Servings: People
Instructions
Making the Gatta
  1. Sieve the besan, if required.
  2. Heat 1 tsp oil and add the Ajwain to it.
  3. Add the red chilli powder, turmeric, salt, yogurt and warm oil with Ajwain to the besan.
  4. Mix well.
  5. If the dough is a bit dry, add a little lukewarm water to make a firm but pliable dough.
  6. Cover the dough and set aside for 10 minutes.
  7. Divide the dough into 4 equal parts.
  8. Roll each part into a cylinder about 1/2? in thickness.
  9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
  10. When the water starts boiling, add the Gatta rolls to the water.
  11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.
  12. Turn off the heat.
  13. Save about 1/2 cup of water in which the gatta rolls were cooked.
  14. Drain the rest of the water from the gatta rolls.
  15. Let the boiled gatta rolls cool for about 10 minutes.
  16. Cut the rolls into 3/4? pieces and set aside.
Making the Dahi Wali Gatte ki Sabzi | Gatta Kadhi
  1. Beat the Dahi (Yogurt) till it is smooth.
  2. In a kadai, heat the oil.
  3. Add the cumin seeds and asafoetida.
  4. Stir-fry till the cumin just starts to change colour.
  5. Add the onion and 1/4 tsp salt.
  6. Stir-fry till the onion turns light brown.
  7. Add the ginger, garlic and green chillies.
  8. Stir-fry for 1-2 minutes till the raw smell of the ginger and garlic disappears.
  9. Add the red chilli powder, turmeric, coriander powder, and salt.
  10. Mix well.
  11. Add the Gatte and stir-fry for 2 to 3 minutes.
  12. Add 1/4 cup of the water in which the Gatte were cooked.
  13. Turn the heat down to low.
  14. Add the beaten yogurt and immediately mix well.
  15. Over low heat, let the gravy cook and thicken. If needed, add the rest of the reserved water.
  16. Turn off the heat.
  17. Garnish with finely chopped coriander leaves.
Recipe Notes
  • Be sure to cook the Kadhi/Yogurt gravy, on low heat. The yogurt curdles on high heat.
  • If you fear that the yogurt will curdle, mix about 1/2 tsp besan in some water and add it to the beaten yogurt.
  • For a detailed step-by-step tutorial with photos for the process to make gattas, refer the recipe for Rajasthani Gatte ki Subzi | Gatta Curry with Onion Tomato Gravy.
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Rajasthani Dahi Wali Gatte ki Sabzi

Rava Rotti | Savoury Semolina Pancake from Karnataka

I actually started out to make Rava Dosa because my father loves it but then decided to make this crisp Rava Rotti. This savoury Semolina Pancake from Karnataka is so very easy to make and is quite a change from the usual. All the ingredients you need to make this pancake are easily available at home and so you make this in a jiffy if you have unexpected guests. It will be something different and unusual for you to serve. 🙂

What I loved about the Rava Rotti was that it remained crisp even after cooling down and so I could make a bunch of them a few minutes in advance. (This is not the case with the other favourite from Karnataka, Akki Rotti, which has to be eaten straight off the tava.)

All you need to enjoy this savoury crisp pancake is some Molaga Podi, Coconut Chutney, or Sambar.

Karnataka Rava Rotti
Karnataka Rava Rotti

How to Make Rava Rotti | Savoury Semolina Pancake from Karnataka

Karnataka Rava Rotti
Rava Rotti | Savoury Semolina Pancake from Karnataka
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Rava Rotti is a savoury Semolina Pancake from Karnataka. All you need as an accompaniment to this crisp Ravi Rotti is some coconut chutney or molaga podi. You can make this as a vegan recipe as well.
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Karnataka Rava Rotti
Rava Rotti | Savoury Semolina Pancake from Karnataka
Yum
Print Recipe
Rava Rotti is a savoury Semolina Pancake from Karnataka. All you need as an accompaniment to this crisp Ravi Rotti is some coconut chutney or molaga podi. You can make this as a vegan recipe as well.
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
4 Rotti 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Ingredients
For the Dough
For Pan Frying
  • 4-5 tsp Oil I used Coconut Oil
Servings: Rotti
Instructions
Making the Dough for the Rava Rotti
  1. In a large bowl, add together all ingredients listed under "For the Dough".
    Ingredients for Rava Rotti
  2. Using your hands, mix well to form a soft ball.
    Rava Rotti Dough
  3. Cover and set aside for 10-15 minutes.
Making the Rava Rotti
  1. Divide the dough into 4 equal parts.
  2. Over medium heat, heat a tava or griddle.
  3. Add 1/2 tsp oil and grease the surface of the tava.
  4. Leave the pan on medium flame.
  5. Take some water in a small bowl. You will need this to shape the Rotti.
  6. Using a few drops of oil, grease a 8" piece of banana leaf or foil.
  7. Place one portion of the dough on the greased sheet.
  8. Dip your hand in the bowl of water.
  9. Using this wet hand, press the dough ball into a 6" round pancake.
  10. Lift the foil/banana leaf along with the pancake.
  11. Place the Rava Rotti face down on the pan.
  12. Wait for a few seconds and peel off the leaf or foil.
  13. Drizzle a few drops of oil along the edges of the Rava Rotti.
  14. Over medium flame, let the Rava Rotti cook till the surface starts to dry out.
    The Rava Rotti Cooking
  15. Flip over. The cooked surface should be light golden brown.
  16. Drizzle a few drops of oil along the edges of the Rava Rotti.
  17. Over medium flame, let the Rava Rotti cook for about 2 mins. Using a spatula, gently lift the Rotti and check that the side touching the tava is light golden brown.
  18. Serve the Rava Rotti hot with some Coconut Chutney or Molaga Podi.
    Rava Rotti - A Savoury, Crisp Semolina Pancake from Karnataka, India
Recipe Notes
  • You can also add Sabbasige Soppu or Dill to enhance the flavour.
  • I used Coconut Oil for pan-frying and that added an extra element of flavour.
  • I sometimes grind the Coconut, Ginger and Green Chillies together to get some extra flavour.
  • I hear that it tastes great with butter as well though I am yet to try this. 🙂
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