Chewy in texture and mildly spicy and tangy in taste, Jowar Khichdi is delicious and just needs some Dahi (Yogurt) on the side to make it a complete meal. This fibre-rich, vegan, gluten-free dish made with whole Jowar (known as Sorghum in English) is a great way to incorporate millets in your diet.
I must admit that when I first encountered Jowar Khichdi in the breakfast buffet of Holiday Inn in Mumbai, I was reluctant to try it. I just took one spoon to start with but was very pleasantly surprised at the taste and texture. Of course, after that first spoonful, I just had to have more.
This weekend, I made a simple version of the Jowar Khichdi at home and quite liked the result. 🙂
Jowar or Sorghum is widely used in Indian food, especially in Western and Central parts of India. This millet is a power house of nutrients and helps with a range of lifestyle issues including managing blood sugar, lowering cholesterol, and weight loss.
Some Tips to Make a Good Jowar Khichdi
- Soak the Jowar for at least 12 hours. Where possible, change the water after 6 hours.
- After the Jowar has soaked well, drain all the water and wash the Jowar well under running water before adding fresh water and cooking it.
- Jowar needs to be cooked over low to medium flame to cook well. It might be trial and error the first time around so don’t worry.
- I have used both green chillies and red chilli powder to spice this dish. If you prefer your food to be less spicy, omit the red chilli powder.
Other Jowar Recipes
- Jowar Khichu | Gujarati Jowar no Khato Lot
- Jowar Methi Muthiya: Low Calorie, Gluten-Free Snack
- Jwariche Dhirde (Ghavan) | Instant, Spicy Jowar Flour Dosa
How to Make Jowar Khichdi
- Cooking the Jowar
- Wash 1 cup Jowar well under running water and then soak it in 2 cups water for at least 12 hours. Change the water after 6 hours, if possible.
- Drain all the water from the soaked Jowar and then wash it well under running water.
- Add 2 cups water and then pressure cook over low to medium flame for 6 whistles. If you cook on a high flame, the Jowar will not cook well.
- Let the pressure cooker depressurize naturally and take the Jowar out.
- Now drain all the water from the cooked jowar and set aside.
- Wash 1 cup Jowar well under running water and then soak it in 2 cups water for at least 12 hours. Change the water after 6 hours, if possible.
- Making the Jowar Khichdi
- In a heavy bottomed vessel, over medium flame, heat 1.5 tsp of oil.
- Add 1 tsp Cumin and stir-fry till it just starts to change colour.
- Next, add 1 cup finely chopped onion and 2 tsp finely chopped green chillies, and stir-fry till the onion is translucent.
- Now, add 1/2 cup finely chopped tomato and stir-fry till the tomato pieces softened and well-stewed.
- Add 1/2 tsp turmeric, 1/2 tsp red chilli powder, and some salt; and mix well.
- Now add 1/4 cup water and let the mix cook till it thickens.
- At this point, add the cooked Jowar and mix well.
- Turn off the heat.
- Add 2 tbsp finely chopped coriander leaves and mix well.
- Serving Suggestions
- Serve hot Jowar Khichdi by itself or with cold Yogurt.
Recipe for Jowar Khichdi (Vegan, Gluten-Free)
Jowar Khichdi (Without Dal)
This delicious, chewy, mildly spicy Jowar Khichdi is an unexpected delight and makes for a complete healthy meal by itself or with some cold Dahi on the side. This Jowar Khichdi is a weightwatcher's delight as it has a low glycemic index, is rich in fibre, protein, & nutrients (iron, calcium, magnesium, and more) that help regulate blood sugar while keeping you full for long, thereby aiding weight loss.
Equipment
- Pressure Cooker
- Heavy bottomed vessel or Kadai
- Bowl
- Colander
- Ladle
- Chopping Board & Knife
Ingredients
- 1 Cup Jowar (Sorghum)
- 1 Cup Onion Finely Chopped
- 1/2 Cup Tomato Finely Chopped
- 2 Green Chillies Finely Chopped
For Tempering
- 1 tsp Oil
- 1/2 tsp Cumin Seeds
Spices
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Powder
Other Ingredients
- Salt to Taste
- Water as required
For Garnish
- 2 tbsp Coriander Leaves Finely Chopped
Instructions
Cooking the Jowar
- Wash 1 cup Jowar well under running water and then soak it in 2 cups water for at least 12 hours. Change the water after 6 hours, if possible.
- Drain all the water from the soaked Jowar and then wash it well under running water.
- Add 2 cups water and then pressure cook over low to medium flame for 6 whistles. If you cook on a high flame, the Jowar will not cook well.
- Let the pressure cooker depressurize naturally and take the Jowar out.
- Now drain all the water from the cooked jowar and set aside.
Making the Jowar Khichdi
- In a heavy bottomed vessel, over medium flame, heat 1.5 tsp of oil.
- Add 1 tsp Cumin and stir-fry till it just starts to change colour.
- Next, add 1 cup finely chopped onion and 2 tsp finely chopped green chillies, and stir-fry till the onion is translucent.
- Now, add 1/2 cup finely chopped tomato and stir-fry till the tomato pieces softened and well-stewed.
- Add 1/2 tsp turmeric, 1/2 tsp red chilli powder, and some salt; and mix well.
- Now add 1/4 cup water and let the mix cook till it thickens.
- At this point, add the cooked Jowar and mix well.
- Turn off the heat.
- Add 2 tbsp finely chopped coriander leaves and mix well.
Serving Suggestions
- Serve hot Jowar Khichdi by itself or with cold Yogurt.
Notes
- Soak the Jowar for at least 12 hours. Where possible, change the water after 6 hours.
- After the Jowar has soaked well, drain all the water and wash the Jowar well under running water before adding fresh water and cooking it.
- Jowar needs to be cooked over low to medium flame to cook well. It might be trial and error the first time around so don’t worry.
Nutrition
Calories: 266 kcalCarbohydrates: 56 gProtein: 8 gFat: 4 gSaturated Fat: 0.4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gSodium: 889 mgPotassium: 383 mgFiber: 6 gSugar: 4 gVitamin A: 329 IUVitamin C: 11 mgCalcium: 38 mgIron: 3 mg
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